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Рецепт Grilled Antipasto Skewers

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Ингредиенты

Cost per recipe $6.11 view details
  • 1/3 c. balsamic vinegar
  • 1 jar marinated artichoke hearts (6 1/2 oz)
  • 1 med red sweet pepper cut into 1" pcs
  • 1 med yellow sweet pepper cut into 1" pcs
  • 8 sm whole or possibly 4 medium cipollini halved or possibly 8 pearl onions
  • 8 lrg crimini or possibly button mushrooms stems removed
  • 2 ounce provolone cheese cut into thin short strips
  • 1/4 c. snipped fresh basil

Инструкции

  1. In a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, for 5 min or possibly till vinegar is reduced to 3 Tbsp.. Set aside to cold.
  2. Drain artichoke hearts, reserving 2 Tbsp. liquid; set aside. On 4 long metal skewers alternately thread peppers, cipollini, and mushrooms, leaving a 1/4-inch space between pcs. In a small bowl combine reduced vinegar and reserved artichoke liquid. Brush half of the vinegar mix over vegetables.
  3. Grill skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 min or possibly till vegetables are tender, turning once and brushing often with remaining vinegar mix. Remove vegetables from skewers and transfer to a large bowl; add in liquid removed artichokes, cheese, and basil. Season with salt and pepper to taste. Toss gently to combine.
  4. Makes 6 servings.
  5. Not really onions at all-but sometimes called wild onions-cipollini are actually the bittersweet bulbs of the grape hyacinth. Fresh cipollini are available mostly in late summer and fall. If you cannot find them at your supermarket, check at Italian markets.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 543g
Calories 381  
Calories from Fat 138 36%
Total Fat 15.77g 20%
Saturated Fat 9.86g 39%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 560mg 23%
Potassium 1359mg 39%
Total Carbs 36.98g 10%
Dietary Fiber 8.4g 28%
Sugars 20.87g 14%
Protein 21.99g 35%
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