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| Home>Italian>Raw> Roasted Pepper and Basil Skewers |
 Method:Raw
1. Formula
- 1 (16 ounce) package POLLY-O Part Skim Mozzarella Cheese, cut into 1-ounce pieces
- 16 fresh basil leaves
- 2 medium yellow or red peppers, roasted, cut into 16 small squares
- 16 small cherry tomatoes
- 16 wooden toothpicks or small wooden skewers
- 1/3 cup KRAFT Classic Italian Vinaigrette Dressing
2. Nutrition Information
- Calories: 7 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 0 g
- Protein: 0 g
- Sugars: 0 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Insert 1 cheese cube, basil leaf, pepper square and tomato onto each toothpick; place in small shallow dish.
- Pour dressing over skewers. Let stand 20 min. to marinate, turning occasionally.
- Remove skewers from marinade just before serving. Discard marinade.
4. Remark
Notes:How to Roast Peppers
Arrange whole bell peppers or large chile peppers on foil-lined baking sheet. Place under broiler 2 to 4 inches from heat source. Use kitchen tongs to turn peppers as skin becomes blackened. Continue rotating peppers until skin is entirely blackened. Using tongs, put blackened peppers in a paper bag; close bag. Keep peppers in bag until cooled completely, about 20 minutes. Remove peppers from bag. Peel away blackened skin using a small knife; discard skin. Cut peppers in half lengthwise; discard seeds, using knife edge. Then, use roasted peppers as directed in recipe.
Substitute
Prepare as directed, using KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing.
Nutrition Bonus
Here's a succulent appetizer that is rich in vitamin C from the peppers. And as a bonus, the cheese provides calcium.
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( From:Kraftfoods.com ) |
( read Roasted Pepper and Basil Skewers ) |
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