Balsamic-Glazed Antipasto Skewers With Bocconcini

• Balsamic Glaze↗
• balsamic vinegar↗4 tablespoons
• red wine vinegar↗1 tablespoon
• Dijon mustard↗1 tablespoon
• brown sugar↗2 teaspoons
• garlic clove↗1

  minced

• extra virgin olive oil↗3⁄4 cup
• sea salt↗

  to taste

• ground black pepper↗

  to taste

• Skewers
• red pepper↗1

  cut into 1 1/2-inch pieces

• red pepper↗1

  cut into 1 1/2-inch pieces

• yellow pepper↗1

  cut into 1 1/2-inch pieces

• large yellow squash↗1

  cut into 1 1/2-inch pieces

• large zucchini1

  cut into 1 1/2-inch pieces

• small button mushrooms↗8
• small bocconcini (fresh mozzarella balls)↗8
• wooden skewers, soaked in water4

Step-by-step instructions

1. 1

   To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.

2. 2

   To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.

3. 3

   Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.

4. 4

   Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.