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 9
Prep Time 20 min
Total Time 2 hr 20 min

Ingredients

Marinade

1/4: cup olive oil

1/4: cup chopped fresh dill weed

2: thin slices orange, quartered

2: thin slices lemon, quartered

2: cloves garlic, quartered

Kabobs

1: cup pitted assorted olives (kalamata, niçoise, green)

2: yellow or orange bell peppers, cut into 1-inch squares

18: cherry tomatoes, halved

: Cocktail picks, fresh rosemary twigs or toothpicks

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Directions

1 In food-storage plastic container or resealable food-storage plastic bag, mix marinade ingredients. Add olives and bell pepper squares; cover container or seal bag. Turn to coat well with marinade. Refrigerate 2 hours or overnight, 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 cocktail pick. Insert each into tomato half for base.