marinated antipasti skewers
As today’s heat index soared over 100 degrees, I was once again reminded that on days like these I can hardly bear to make or eat anything that involves heating. Even though it wasn’t quite so hot on Memorial Day weekend, it was still pretty warm, and I chose to make these easy (and cool!) marinated antipasti skewers for a late-afternoon cookout with friends.
The ingredients are simple, and the winning ingredient is the fresh herb(s). In this particular batch we used oregano, since that’s what we had in the garden, but basil and/or parsley are also lovely. Go crazy.
Marinated Antipasti Skewers
Red bell pepper, cubed
Large black olives, pitted
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
2-4 cloves garlic, minced
2-4 tablespoons freshly chopped oregano, basil, and/or parsley
1 – 1 1/2 teaspoons red pepper
Freshly ground black pepper to taste
Salt to taste
In a large bowl, whisk together marinade ingredients and adjust seasonings. (We are very liberal with the black pepper.) Prepare skewer ingredients and toss into the marinade. Cover and chill in the refrigerator for at least an hour or two. (The longer the chill, the better the flavors marry and absorb.) When you’re ready to serve, alternate red peppers, mozzarella, and olives on skewers.
P.S. These skewers + Ellen’s gin-champagne lemonade = a winning combination.