Grilled Vegetable Skewers with Lemon Olive Vinaigrette

Special Equipment:
Food Processor
Rubber Spatula

Lemon Olive Vinaigrette

• ½ cup         sun dried black olives, pitted (about 18 olives)
• 4         cloves garlic
• 1         lemon, zested and juiced (¼ cup lemon juice and 2 tsp. zest)
• 3         anchovies (optional)
• 2 tbsp.        Mastro Parmesan cheese, grated
• 1 tsp.         white sugar
• 1 tbsp.         Mastro Balsamic Vinegar
• 4 tbsp.         Mastro Extra Virgin Olive Oil
• Freshly ground black pepper to taste

1. In a food processor, combine all ingredients except olive oil and pulse until smooth. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the bowl with a rubber spatula.
2. Transfer to a small bowl and season to taste with freshly ground black pepper. Set aside.

Makes about 1 cup; Will keep refrigerated for up to 2 weeks.

Grilled Vegetable Skewers:

• 6                              wooden skewers 10 inches in length, soaked in cold water for 1 hour
• 1 large                   white onion
• 2                              zucchini
• 12                           brown mushrooms
• 1 large                   red bell pepper
• 1 large                   yellow bell pepper
• 1 large                   orange bell pepper
• 3 tbsp.                  Mastro Extra Virgin Olive Oil

1. Cut the vegetables into uniform pieces and skewer onto pre-soaked wooden skewers. Brush vegetable skewers with a little olive oil.
2. Preheat grill to medium high about 450-550 degrees F.
3. Grill vegetable skewers for 10-12 minutes per side until lightly charred and tender.
4. Remove from grill and spoon 1-2 tablespoons of lemon black olive vinaigrette over each skewer.
5. Serve immediately with Mastro Cucina Italiana Italian Style Ribs

Makes 6 skewers