A nice twist on the veggie platter without the Ranch dressing!
2 1/2 cups cauliflower, cut in to one inch florets
2 1/2 cups broccoli, cut in to one inch florets
1 red bell pepper, cut into one inch squares
1 green bell pepper, cut into one inch squares
1 cup olives of your choice, pitted (we love Kalamatas)
30 basil leaves (if they seem too large, cut in half)
1/3 cup OLIVE & VINE Italian Gremolata infused olive oil
1/3 cup OLIVE & VINE Rich Roasted Garlic infused olive oil
or alternatively, substitute the oils above with 2/3 cup OLIVE & VINE Tuscan Bouquet infused olive oil
1/4 cup OLIVE & VINE Savory Oregano or Sicilian Lemon balsamic vinegar
3 tablespoons water
sea salt and freshly ground pepper, to taste
15 wooden skewers
Steam cauliflower and broccoli for 4 minutes to slightly soften. Set aside and allow to cool.
In a large bowl, whisk the olive oils, balsamic vinegar, water, salt and pepper. Add the cauliflower, broccoli, peppers and olives and toss to thoroughly coat. Cover and marinate at room temperature for approximately one hour.
Remove vegetables from bowl. Discard marinade or save for another use.
Alternate threading vegetables, olives and basil leaves on each skewer.
Serve at room temperature.