Colorful Marinated Olive Kabobs

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

  • prep time 20 min
  • total time 48 hr 0 min
  • ingredients 8
  • servings 36

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