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Colorful Marinated Olive Kabobs

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  0 reviews
  • 20 min prep time
  • 48 hr 0 min total time
  • 8 ingredients
  • 36 servings
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Simple yet sophisticated, these mini-kabob appetizers feature assorted olives and fresh veggies flavored with a sprightly citrus-dill marinade.

Ingredients

Marinade

1/4
cup olive oil
2
thin slices orange, quartered
2
thin slices lemon, quartered
2
garlic cloves, quartered
1/4
cup chopped fresh fennel leaves or 1 teaspoon crushed fennel seed

Kabobs

1
(6-oz.) can pitted large ripe olives, drained
2
yellow bell peppers, cut into 1-inch squares
18
cherry tomatoes, halved

Steps

  • 1 In food storage plastic container or resealable plastic bag, combine all marinade ingredients; mix well. Add olives and yellow pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 to 4 days, occasionally turning container or bag to coat with marinade.
  • 2 To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each toothpick. Insert each into tomato half for base.
  • 1 In food storage plastic container or resealable plastic bag, combine all marinade ingredients; mix well. Add olives and yellow pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 to 4 days, occasionally turning container or bag to coat with marinade.
  • 2 To serve, remove olives and pepper squares from marinade; discard marinade. Arrange tomatoes, cut side down, on serving plate. Thread 1 olive and 1 pepper square onto each toothpick. Insert each into tomato half for base.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
10
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
40mg
2%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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