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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These make-ahead kabobs are a fun way to serve a chilled salad, says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini. Ingredients:
8 unpeeled small red potatoes |
8 fresh pearl onions |
1 tablespoon water |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
16 cherry tomatoes |
1 small zucchini, cut into 1/4-inch slices |
vinaigrette: |
2/3 cup olive oil |
1/3 cup red wine vinegar |
2 garlic cloves, minced |
1 tablespoon dried oregano |
1 teaspoon salt |
1/4 teaspoon pepper |
4 ounces crumbled feta cheese, optional |
Directions:
1. Place potatoes in a saucepan and cover with water; bring to a boil. Cook for 10-13 minutes or until tender; drain. Place onions and water in a microwave-safe bowl. Cover and microwave on high for 1 to 1-1/2 minutes or until crisp-tender; drain.
2. On metal or wooden skewers, alternately thread potatoes, onions, peppers, tomatoes and zucchini. Place in a large shallow plastic container or large resealable plastic bag.
3. In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and pepper. Pour over vegetable skewers. Marinate for at least 1 hour, turning frequently. Sprinkle with feta cheese if desired. Yield: 8 servings.
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