Perhaps your mom wouldn’t have had so much trouble getting you to eat your vegetables if she had this quick and easy recipe – and some Mini Babybel® cheese on hand – when you were little. Sure, go ahead, blame us – it’s all our fault for not having come up with it sooner.
If available, use a Japanese or Italian eggplant; their narrow diameter (similar to zucchini and yellow squash) is ideal for this preparation. If these varieties are difficult to find, don’t worry; the larger American eggplant will also work, but will simply need to be cut smaller (such as quartered) before slicing.
Combine zucchini, yellow squash and eggplant slices in a medium bowl and toss with 3 tablespoons of salad dressing.
Place tomato slices in a small bowl and toss with 2 tablespoons of dressing.
Cut cheese in half lengthwise; toss with 2 tablespoons of dressing in a small bowl.
Allow vegetables & cheese to marinate in dressing for at least 20 minutes or up to 4 hours.
To assemble: (in order) thread one slice of each marinated ingredient on a skewer, followed by a basil leaf.
Repeat stack 2 more times for each skewer.
Serve as a snack with baguette slices or atop salad greens.
Garnish with balsamic syrup, if desired.
makes 4 skewers | serving size 1 skewer
Recipe developed by Soigné Culinary Artistry