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Roasted Pepper and Basil Skewers

Roasted Pepper and Basil Skewers recipe
photo by:kraft
Like serving summer on a stick. Cheese, roasted peppers and fresh tomatoes and basil line up to celebrate on your patio. Fast and delicious, too.
10 min
30 min
16 servings
Magazine Acquisition

What You Need

pkg.  (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes
 fresh basil leaves
 roasted yellow peppers, each cut into 8 small squares
 cherry tomatoes
cup  KRAFT Italian Vinaigrette Dressing

Make It

THREAD all ingredients except dressing onto 16 small wooden skewers or toothpicks. Place in shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.

LET stand at room temperature 20 min. to marinate, turning occasionally.

REMOVE skewers from marinade just before serving; discard marinade.

Kraft Kitchens Tips

Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella.
Gluten Aware
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient; and in the kitchen, use gluten free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
How to Roast Peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
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