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Grilled Antipasto Skewers

This Grilled Antipasto Skewers recipe uses Balsamic Vinegar, Marinated Artichoke Hearts, Red Sweet Pepper, Yellow Sweet Pepper, and Crimini Or Button Mushrooms. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 1 jar
• 1
• 1
• 8
• 8
• 2 oz
• 1/4 cup

Method (preview)

1. 1

   In a small saucepan bring vinegar to boiling; reduce heat.

2. 2

   Simmer, uncovered, for 5 minutes or until vinegar is reduced to 3 tablespoons.

3. 3

   Set aside to cool.

4. 4

   Drain artichoke hearts, reserving 2 tablespoons liquid; set aside.

5. 5

   In a small bowl combine reduced vinegar and reserved artichoke liquid.

6. 6

   Brush half of the vinegar mixture over vegetables.

7. 7

   Grill skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender, turning once and brushing often with remaining vinegar mixture.

8. 8

   Remove vegetables from skewers and transfer to a large bowl; add drained artichokes, cheese, and basil.

9. 9

   Season with salt and pepper to taste.

10. 10

    Toss gently to combine.