Anti-Pasta Kabobs


  • 1 lb Fresh Mozzarella Cheese,
  • cut into 16 cubes
  • 16 fresh basil leaves
  • 2 medium yellow or red peppers,
  • roasted, cut into 16 small squares
  • 16 small cherry tomatoes
  • 16 small wooden skewers
  • 1/3 cup Olive Oil
  • 2 TB Balsamic Vinegar
  • 1 tsp Signature Spices Herbes de Provence


  1. Create a vinaigrette by combining the olive oil, vinegar and Signature Spices Herbes de Provence in a small bowl and refrigerate for 1 hour.
  2. Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source.
  3. Use kitchen tongs to turn peppers as skin becomes blackened.
  4. Continue rotating peppers until skin is entirely blackened.
  5. Using tongs, put blackened peppers in a paper bag; close bag.
  6. Keep peppers in bag until cooled completely, about 20 minutes.
  7. Remove peppers from bag. Peel awayblackened skin using a small knife discard skin.
  8.  Cut peppers in half lengthwise discard seeds, using knife edge.
  9. Then, use roasted peppers as directed in recipe.
  10. Insert one cheese cube, basil leaf, pepper square and tomato onto each skewer  place in small shallow dish.
  11. Pour dressing over skewers. Let stand 20 minutes to marinate, turning occasionally.
  12. Remove skewers from marinade just before serving. Discard marinade.

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