Tomato Mozzarella Kebabs

[Guest guest]

Hi all: Did I tell you about the cheese that I found at Trader Joes? It BLEW

ME AWAY! It's Yogurt Cheese... they were handing out samples. This particular

brand looks just like Jack. It's 95 percent cholesterol free and it tastes so

much like a nice soft Jack that I couldn't believe it. All the other folks who

took a sample had my same reaction. We ALL bought it. It's SOOOOO GOOD! Melts

nicely too. I promise you, no one in your family will know. There is only a

wonderful, tangy CHEESE taste! Here is a simple recipe that uses mozzarella

(not one of my fav cheeses -- a tad to bland for me)...but the picture of this

recipe looks tasty.

Brenda Adams

 

* Exported from MasterCook Buster *

 

Tomato Mozzarella Kebabs

 

Recipe By : Vegetarian Pasta Cookbook, by Sarah Maxwell

Serving Size : 4 Preparation Time :

Categories : Vegetarian Pasta

Main dish Cherry Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups dried rotelle -- (pinwheels) pasta

1 dashes olive oil -- plus 4 tbsp.

2 cloves garlic -- crushed

salt and fleshly ground black pepper

8 cherry tomatoes -- to 12

1/2 pound mozzarella cheese -- cut into 1-inch

-- cubes

 

Bring a large saucepan of water to the boil, and add the rotelle and a dash of

olive oil. Cook for about 10 minutes, stirring occasionally, until tender.

Drain and rinse under cold running water. Drain again and set aside.

 

In a small bowl, combine the 4 tablespoons of olive oil, garlic, and salt and

freshly ground black pepper. Set aside.

 

To make the kebabs, place one rotelle, a tomato, then a cube of mozzarella

cheese onto kebab skewers until all the ingredients have been used. Arrange

the skewers on a baking sheet and brush liberally with the garlic olive oil

mixture, turning the kebabs to coat evenly.

 

Place the kebabs in a preheated broiler for 5 to 7 minutes, turning the skewers

halfway through cooking, until browned. Serve immediately.

 

Notes: If using wooden skewers, soak them in water for at least one hour before

threading on the kebab ingredients. This will help prevent them from burning

during grilling.

 

These are excellent for a vegetarian barbecue. Serve with a salad and some

garlic bread.

 

Cookbook: Vegetarian Pasta Cookbook, by Sarah Maxwell.

 

Typos by Brenda Adams <adamsfmle; posted to Veg-Recipes 4/99.

 

 

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