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Antipasto Skewers

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  Rosemary leaves 1 Tablespoon
  Thyme leaves 1 Tablespoon
  Balsamic vinegar 2 Fluid Ounce (60 Milliliter)
  Olive oil 2 Tablespoon
  Baby eggplant 2 , halved
  Zucchini 2 , halved
  Semi dried tomatoes 5 Ounce (155 Gram)
  Red pepper 1 , diced
  Spicy salami 8 Ounce (250 Gram)
  Pesto 2 Fluid Ounce (60 Milliliter)
  Sour cream 4 Ounce (125 Gram)
  Ground black pepper To Taste

1. Place rosemary leaves, thyme leaves, vinegar and oil in a bowl and whisk to combine. Cut eggplant and zucchini into cubes. Add to vinegar mixture, then add tomatoes and red pepper. Toss to coat vegetables with marinade, cover and marinate for 30-60 minutes.
2. To make dipping sauce, place pesto, sour cream and black pepper to taste in a bowl and mix to combine.
3. Preheat barbecue to a high heat. Roll salami slices tightly. Drain vegetables and reserve marinade. Thread vegetables and salami rolls, alternately, onto small skewers. Cook skewers, brushing frequently with reserved marinade, on oiled barbecue grill for 1-2 minutes each side or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1678 Calories from Fat 1152

% Daily Value*

Total Fat 129 g198.8%

Saturated Fat 34.7 g173.6%

Trans Fat 0 g

Cholesterol 107.6 mg35.9%

Sodium 3340.8 mg139.2%

Total Carbohydrates 96 g32.1%

Dietary Fiber 25.2 g100.7%

Sugars 47 g

Protein 41 g82.4%

Vitamin A 133.6% Vitamin C 445.7%

Calcium 35.9% Iron 42.3%

*Based on a 2000 Calorie diet

Antipasto Skewers Recipe