Recipe: Antipasto Vegetable Skewers

Antipasto Vegetable Skewers

• 1 head cauliflower, cut into 1 inch florettes (about 5 cups)
• 2/3 cup olive oil
• ¼ cup white wine vinegar
• 3 Tbs. water
• 2 cloves garlic, minced
• 2 tsps. chopped fresh thyme leaves or 1 tsp. dried thyme
• 1 tsps. finely grated lemon zest
• ¾ tsp. salt
• ¼ tsp. freshly ground black pepper
• 2 bell peppers (red, orange or yellow) cut into 1 inch pieces
• 1 cup pitted green olives, halved
• 1 cup lightly packed fresh basil leaves (¾ ounce)
• 16 wooden skewers

Place the cauliflower into a steamer basket fitted over a pot of boiling water. Cover and steam until somewhat softened but is still quite firm, 4 minutes. Remove the basket from the boiling water and set aside to cool.

In a large bowl, whisk together the oil, vinegar, water, garlic, thyme, lemon zest, salt and pepper. Add the cooled cauliflower, bell peppers and olives and toss to coat. Cover and marinate at room temperature for 1 hour.

Transfer the vegetables to a bowl with a slotted spoon. Reserve the remaining marinade in an airtight container in the refrigerator to use as a salad dressing or marinade for a future dish. Salad will keep at this point for up to two days in an airtight container in the refrigerator.

Thread 3 pieces of cauliflower, 3 pieces of pepper, 3 pieces of olive and 2 or 3 basil leaves onto each skewer, alternating them. If you don’t want to make skewers you can also serve the vegetables as a salad. When ready to serve, slice the basil leaves into ribbons, toss with the vegetables and serve at room temperature.

Yield: 8 servings

Serving size: 2 skewers or 1 cup of salad

Per serving: 130 calories, 7g carbohydrates, 2g protein, 10g fat (1.5g saturated), 0mg cholesterol, 2g fiber, 390mg sodium