Chef: Laura Theodore, The Jazzy Vegetarian
Prep Time: 10 minutes
20 grape or cherry tomatoes
10 pitted green “Queen” or Kalamata olives
½ large sweet red or orange pepper, cut in 10 slices
½ zucchini or cucumber, cut in 10 slices
Sea salt, to taste
Freshly ground pepper, to taste
2 T freshly squeezed lemon juice
6 to 10 basil leaves, very thinly sliced
Thread 10, 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato.
Arrange the kebabs on a pretty serving platter.
Put the lemon juice in a small bowl and briskly whisk until combined.
Brush kebab with the lemon sauce, using a small pastry brush.
Sprinkle the basil over the top.
Season with salt and pepper, to taste.
Serve room temperature or refrigerate for 1 to 2 hours and served chilled.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel: www.jazzyvegetariantv.com
Social Media: https://www.facebook.com/JazzyVegetarian/