Vegetable Kabobs With Mexican Cheese Sauce Recipes

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FRESH CAPRESE VEGETABLE KABOBS



Fresh Caprese Vegetable Kabobs image

This is a beautiful appetizer dish or side dish. It's great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer's market or (if it's winter) our local fresh market. NOTE: If you can't find little cherry sized mozzarella, you can buy the large sized balls and cut them into bite sized pieces.

Provided by Nanners

Categories     Cheese

Time 1h40m

Yield 30 kabobs

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 lemon, juice of
2/3 cup chopped fresh basil
1/2-3/4 teaspoon sea salt
fresh black pepper (several grinds, to taste)
2 pints cherry tomatoes
2 medium yellow squash, cut into bite sized wedges
2 (8 ounce) packages ciliegine fresh mozzarella cheese (little cherry sized)
bamboo skewer, 6 inch size

Steps:

  • Whisk lemon juice with salt and pepper, then gradually add oil while whisking vigorously. Whisk in basil.
  • In large bowl, gently toss vegetables and mozzarella together. Pour marinade over vegetables and GENTLY toss to thoroughly coat.
  • Cover bowl and refrigerate at least 30 minutes, but no longer than 2 hours.
  • Drain vegetables and thread onto skewers in desired pattern.

VEGETABLE KABOBS WITH MEXICAN CHEESE SAUCE



Vegetable Kabobs with Mexican Cheese Sauce image

Dinner ready in 30 minutes! Heat up the grill for these vegetable kabobs served with salsa flavored cheese sauce. Perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

12 small red potatoes
2 tablespoons water
2 medium zucchini, cut into 1-inch pieces
12 whole mushrooms
12 cherry tomatoes
2 tablespoons vegetable oil
1 jar (8 ounces) mild salsa-flavor process cheese sauce or spread

Steps:

  • Heat coals or gas grill. Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 3 to 6 minutes or until partially cooked; drain.
  • Thread potatoes, zucchini, mushrooms and tomatoes alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush vegetables with oil.
  • Cover and grill kabobs 4 to 6 inches from medium heat about 15 minutes, brushing once with oil, until zucchini is crisp-tender.
  • While kabobs are grilling, heat cheese sauce as directed on jar. Serve with kabobs.

Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg

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