Antipasto Skewers with Creamy Pesto Dipping Sauce
1 tablespoon fresh rosemary leaves
1 Place rosemary leaves, thyme leaves, vinegar and oil in a bowl and whisk to combine. Cut eggplant and zucchini into cubes. Add to vinegar mixture, then add tomatoes and red pepper. Toss to coat vegetables with marinade. Cover and marinate at room temperature for 30-60 minutes.
1 tablespoon fresh thyme leaves
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 baby eggplant, halved lengthwise
2 zucchini, halved lengthwise
5 ounces semi-dried tomatoes
1 red pepper, diced
8 ounces spicy salami, sliced
Creamy Pesto Dipping Sauce
1/4 cup pesto
1/2 cup sour cream
freshly ground black pepper
2 To make dipping sauce, combine pesto, sour cream and black pepper to taste in a bowl.
3 Preheat barbecue to a high heat.
4 Roll salami slices tightly. Drain vegetables and reserve marinade. Thread vegetables and salami rolls, alternately, onto small skewers.
5 Cook skewers, brushing frequently with reserved marinade, on oiled barbecue grill for 1-2 minutes each side or until vegetables are tender. Serve skewers warm with dipping sauce.
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