Fustini's Oils and Vinegars
Marinated Veggie Skewers

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Marinated Veggie Skewers


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Marinated Veggie Skewers

Submitted by Denise Walburg,


  • 5 cups cauliflower, cut into 1-inch florets
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 cup zucchini, sliced
  • 1 cup yellow squash, sliced
  • 1 red onion, quartered
  • 1 cup cherry tomatoes
  • fresh chive, chopped
  • 1/2-2/3 cup Fustini's Gremolata Olive Oil
  • ¼ cup Fustini's  Citrus Oregano Balsamic Vinegar
  • 3 tablespoons water
  • salt & pepper to taste
  • 16 wooden skewers


Save the veggie marinade to use on chicken! This is a great recipe to use what veggies you have in your fridge.


Step 1. 

Steam cauliflower for 4 minutes to lightly soften. Set aside to cool. In a large bowl, whisk oil, balsamic, water, salt & pepper. Add cooled cauliflower, peppers and olives. Toss to coat. Cover and marinate at room temperature 1 hour.

Step 2. 

Remove vegetables from bowl. Alternate threading vegetables and basil on each skewer. Serve at room temperature.

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