2 jars (7-1/2 ounces each) roasted sweet red peppers, drained
1 pound part-skim mozzarella cheese, cut into 1/2-inch cubes
24 fresh broccoli florets
24 slices hard salami
1/2 cup Greek vinaigrette
Instructions
Cut red peppers into 24 strips; place in a large resealable plastic bag. Add the remaining ingredients. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
Drain and discard marinade. Thread cheese, vegetables and meat onto frilled toothpicks or short skewers. Yield- 2 dozen.
Originally Submitted
7/19/2012
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