For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick!
—Vikki Spengler, Ocala, FL
Prep: 30 min. + marinating Makes: 2 dozen
1 lb. part-skim mozzarella cheese, cut into 48 cubes
24 fresh broccoli florets (about 10 oz.)
1/2 cup Greek vinaigrette
24 slices hard salami
2 jars (71/2 oz. each) roasted sweet red peppers, drained and cut into 24 strips
1. In a large resealable plastic bag, combine cheese, broccoli and vinaigrette. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
2. Drain cheese and broccoli, reserving the vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with the reserved vinaigrette.
1 kabob: 109 cal., 7g fat (4g sat. fat), 19mg chol., 374mg sod., 2g carb. (1g sugars, 0 fiber), 8g pro.