Antipasto Skewers

• 4 tbsp olive oil
• 2 cloves garlic, peeled and crushed
• 1 None red and 1 yellow pepper, deseeded and cut into bite-sized pieces
• 1 None zucchini, sliced
• 1 tsp sugar
• 1/2 bunch fresh thyme, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 1/2 cup balsamic vinegar
• 8 oz button mushrooms
• 1 tbsp lemon juice
• 8 oz mini mozzarella balls (boccaccini)
• 3 oz sun-dried tomatoes, drained
• None None Fresh herbs and lemon slices, for garnish

1. Preheat the oven to 225u0b0F.
2. Heat 2 tbsp oil in a frying pan and saute half the garlic for 1 min. Add the peppers and zucchini and saute until softened. Add the sugar and half the thyme and rosemary and season to taste. Pour over the vinegar. Arrange on a baking sheet and roast for 15 mins. Allow to cool.
3. Heat the remaining oil in a separate frying pan and saute the remaining garlic for 1 min. Add the mushrooms and fry over a high heat until browned. Season to taste and stir in the lemon juice and remaining thyme and rosemary. Allow to cool.
4. Thread the peppers, zucchini, mushrooms, mozzarella and sun-dried tomatoes alternately on 8 wooden skewers. Garnish with fresh herbs and lemon slices.

olive oil, garlic, red, zucchini, sugar, fresh thyme, rosemary, balsamic vinegar, button mushrooms, lemon juice, mozzarella, tomatoes, herbs

Taken from recipes-plus.com/api/v2.0/recipes/16419 (may not work)