Ke-bob Ka-Boom
Not going to lie. Things have been rather busy lately and I am really looking forward to some time off for the Fourth of July. Fourth of July means a BBQ…if you are doing it right. And, that thought just makes me want to hind under my pillow.

So the BBQ for this holiday is going to be easy-peasy ‘cause that’s all I can handle. Simple stuff on the grill like steaks, sausages, or chicken and most likely some salad on a stick.

Even though it’s just the start of July, my garden is in full swing—especially my cherry tomatoes. The recent heat has put cherry tomato production into overdrive. And, I have been hard-pressed to keep up. So, in order to solve that problem. and make for some tasty treats this weekend, I am planning on making some caprese skewers for the BBQ. The best part is they don’t require a lot of effort, which is ideal for my current state of mind.

Our recipe for Caprese Vegetable Kebobs is great for the veggie lovers in your life. I like to drizzle some balsamic over them for a little extra kick. And, if you can get your hands on the bottled balsamic glaze, even better…

Caprese Vegetable Kebobs Recipe
Yields 30 6-inch Kebobs

A new way to eat your salad! This recipe feeds a crowd, so you dial back the ingredients as needed. You can also keep some prepped veggies and marinate them in the fridge for an easy weeknight batch of delicious leftovers.

And, note that you will need to begin marinating the vegetables for at least half an hour and no more than 2 hours before serving.

Ingredients
For the marinade
1⁄4 cup extra virgin olive oil
juice of 1 lemon
2⁄3 cup chopped, fresh basil
1⁄2 – 3⁄4 teaspoon sea salt
fresh black pepper (several grinds, to taste)

For the vegetables
2 pints cherry tomatoes
2 medium yellow squash, cut into bite-sized wedges
2 (8-ounce) packages of fresh mozzarella cheese (small, cherry-sized balls)
bamboo skewers, 6-inch size

Directions
Prep all the vegetables and ingredients before starting. You will need to begin marinating the vegetables for about 2 hours before grilling.

Make the marinade
Whisk the lemon juice with the salt and pepper. Gradually add the olive oil while whisking vigorously. Whisk in the chopped basil.

Marinate the vegetables
In a large bowl, gently toss the vegetables and mozzarella together.

Pour the marinade over the vegetables and very carefully toss to thoroughly coat. Cover the bowl and refrigerate for at least 30 minutes, but no longer than 2 hours.

Drain vegetables and thread onto skewers in the desired pattern.