Wednesday, February 15, 2012



1 (9oz.) pkg. refrigerated cheese-filled tortellini
cups grape tomatoes
3 (8oz) containers fresh small mozzarella cheese balls
roasted garlic cloves
pitted Greek Kalamata olives
wooden skewers ( I used the 4 inch)
Basil Vinaigrette


1/2 cup white balsamic vinegar
1 tsp. kosher salt
2/3 cup extra virgin olive oil
6 Tbsp. chopped fresh basil


Prepare tortellini according to package directions.  Rinse under cold running water.  Pat dry.

Prepare to assemble the KABOBS.  Vary what you put on each one.  Some will have an olive, some will have cheese.  Mix it up.  With the four inch skewer you should be able to fit 4 or 5 items on it IF you are using a roasted garlic clove as a kabob item.  Thread the food items onto the skewers.

Place skewers in a 13 x 9 inch baking dish.  Pour the vinaigrette over the skewers, turning to coat.  Cover and chill 2 hrs.

Transfer skewers to serving platter, and sprinkle with pepper to taste.  Discard the extra vinaigrette.

assembled and awaiting the marinade

using different combos to appeal to different tastes

ready to serve

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