Antipasto Skewers Recipe
Ingredients
| Rosemary leaves | 1 Tablespoon | |
| Thyme leaves | 1 Tablespoon | |
| 1/4 cup / 60 ml / 2 fl oz balsamic vinegar | ||
| Olive oil | 2 Tablespoon | |
| 2 baby eggplant, halved lengthwise | ||
| 2 zucchini, halved lengthwise | ||
| Tomatoes | 155 Gram, dried | |
| Pepper red | 1 To taste, diced | |
| 250 g / 8 oz sliced spicy salami | ||
| Creamy pesto dipping sauce | ||
| 1/4 cup / 60 ml / 2 fl oz pesto | ||
| 1/2 cup / 125 g / 4 oz sour cream | ||
| black pepper | 1 | |
Directions
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.
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.
Chef
