Colorful Marinated Olive Kabobs

Simple yet sophisticated, these mini-kabob appetizers feature assorted olives and fresh veggies flavored with a sprightly citrus-dill marinade.

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Servings 36

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ingredients 8
Prep Time 20 min
Total Time 48 hr 0 min

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

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Directions

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.