Name: Colorful Marinated Olive Kabobs
Prep time: 20 min
Total time: 2 h 20 min
Yield: 1
Ingredients: 1/4 cup olive oil; 1/4 cup chopped fresh dill weed; 2 thin slices orange, quartered; 2 thin slices lemon, quartered; 2 cloves garlic, quartered; 1 cup pitted assorted olives (kalamata, niçoise, green); 2 yellow or orange bell peppers, cut into 1-inch squares; 18 cherry tomatoes, halved; Cocktail picks, fresh rosemary twigs or toothpicks

Colorful Marinated Olive Kabobs

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Prep Time:
20 minutes

Total Time:
2 hours 20 minutes

Elegant mini-kabobs with olives, veggies, and zesty citrus-dill marinade.

Ingredients:

1/4 cup olive oil
1/4 cup chopped fresh dill weed
2 thin slices orange, quartered
2 thin slices lemon, quartered
2 cloves garlic, quartered
1 cup pitted assorted olives (kalamata, niçoise, green)
2 yellow or orange bell peppers, cut into 1-inch squares
18 cherry tomatoes, halved
Cocktail picks, fresh rosemary twigs or toothpicks

Instructions:

Combine the marinade ingredients in a food-storage plastic container or resealable bag. Add olives and bell pepper squares, ensuring they are well coated with the marinade. Refrigerate for at least 2 hours, turning the container or bag occasionally. For best results, marinate overnight.
When serving, take out olives and pepper squares from the marinade and discard the marinade. Place tomatoes, cut side down, on a serving plate. Skewer 1 olive and 1 pepper square on each cocktail pick and insert into the tomato halves for a delightful presentation.

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