Marinated Antipasto Kabobs
Makes 20 kabobs
|1/2||(9-ounce) package spinach three-cheese tortellini or plain tortellini|
|1||package (9 ounces) frozen artichoke hearts, thawed|
|20||small fresh mushrooms, stems removed|
|1||large red bell pepper, cut into 20 equal-sized pieces|
|1/2||cup white balsamic or white wine vinegar|
|1/4||cup grated Parmesan cheese|
|1/4||cup minced fresh basil|
|2||tablespoons Dijon mustard|
|1||tablespoon olive oil|
|1/4||teaspoon black pepper|
- Cook tortellini according to package directions. Drain well. Cool slightly; cover and refrigerate until ready to assemble kabobs.
- Cook artichokes according to package directions; drain. Immediately add artichokes to bowl of ice water to stop cooking process. Let stand 1 to 2 minutes; drain well. Place artichokes in large resealable food storage bag. Add mushrooms and bell pepper.
- Combine vinegar, cheese, basil, mustard, oil, sugar and black pepper in small bowl; mix well. Add to vegetable mixture in plastic bag; seal bag. Turn bag over several times to coat ingredients evenly. Refrigerate several hours or overnight, turning bag occasionally.
- Remove vegetables from marinade, reserving marinade. Arrange vegetables on skewers alternately with tortellini and tomatoes; place on serving platter. Drizzle with reserved marinade, if desired.
Don't clean mushrooms until just before you're ready to use them (they will absorb water and become mushy). Wipe them with a damp paper towel or rinse them under cold running water and blot dry.
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