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Ingredients
- 1/3 c. balsamic vinegar
- 1 jar marinated artichoke hearts (6 1/2 oz)
- 1 med red sweet pepper cut into 1" pcs
- 1 med yellow sweet pepper cut into 1" pcs
- 8 sm whole or possibly 4 medium cipollini halved or possibly 8 pearl onions
- 8 lrg crimini or possibly button mushrooms stems removed
- 2 ounce provolone cheese cut into thin short strips
- 1/4 c. snipped fresh basil
Directions
- In a small saucepan bring vinegar to boiling; reduce heat. Simmer, uncovered, for 5 min or possibly till vinegar is reduced to 3 Tbsp.. Set aside to cold.
- Drain artichoke hearts, reserving 2 Tbsp. liquid; set aside. On 4 long metal skewers alternately thread peppers, cipollini, and mushrooms, leaving a 1/4-inch space between pcs. In a small bowl combine reduced vinegar and reserved artichoke liquid. Brush half of the vinegar mix over vegetables.
- Grill skewers on the rack of an uncovered grill directly over medium heat for 8 to 10 min or possibly till vegetables are tender, turning once and brushing often with remaining vinegar mix. Remove vegetables from skewers and transfer to a large bowl; add in liquid removed artichokes, cheese, and basil. Season with salt and pepper to taste. Toss gently to combine.
- Makes 6 servings.
- Not really onions at all-but sometimes called wild onions-cipollini are actually the bittersweet bulbs of the grape hyacinth. Fresh cipollini are available mostly in late summer and fall. If you cannot find them at your supermarket, check at Italian markets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 543g | |
| Calories 381 | |
| Calories from Fat 138 | 36% |
| Total Fat 15.77g | 20% |
| Saturated Fat 9.86g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 560mg | 23% |
| Potassium 1359mg | 39% |
| Total Carbs 36.98g | 10% |
| Dietary Fiber 8.4g | 28% |
| Sugars 20.87g | 14% |
| Protein 21.99g | 35% |
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