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Categories:
olive oil garlic red zucchini sugar fresh thyme rosemary balsamic vinegar button mushrooms lemon juice Mozzarella tomatoes herbs
Viewed: 11 - Published at: 4 months agoIngredients
- 4 tbsp olive oil
- 2 cloves garlic, peeled and crushed
- 1 None red and 1 yellow pepper, deseeded and cut into bite-sized pieces
- 1 None zucchini, sliced
- 1 tsp sugar
- 1/2 bunch fresh thyme, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 1/2 cup balsamic vinegar
- 8 oz button mushrooms
- 1 tbsp lemon juice
- 8 oz mini mozzarella balls (boccaccini)
- 3 oz sun-dried tomatoes, drained
- None None Fresh herbs and lemon slices, for garnish
Method
- Preheat the oven to 225°F.
- Heat 2 tbsp oil in a frying pan and saute half the garlic for 1 min. Add the peppers and zucchini and saute until softened. Add the sugar and half the thyme and rosemary and season to taste. Pour over the vinegar. Arrange on a baking sheet and roast for 15 mins. Allow to cool.
- Heat the remaining oil in a separate frying pan and saute the remaining garlic for 1 min. Add the mushrooms and fry over a high heat until browned. Season to taste and stir in the lemon juice and remaining thyme and rosemary. Allow to cool.
- Thread the peppers, zucchini, mushrooms, mozzarella and sun-dried tomatoes alternately on 8 wooden skewers. Garnish with fresh herbs and lemon slices.
