Tortellini - Vegetable Appetizers - cooking recipe

Ingredients

1 tsp. cornstarch
1 tsp. dried whole basil
1 tsp. dried whole oregano
1/2 tsp. sugar
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
2/3 c. water
1/2 c. cider vinegar
1 (14 oz.) can artichoke hearts, drained and quartered
24 each cooked fresh spinach and regular cheese tortellini
12 small halved cherry tomatoes

Preparation

Combine first 8 ingredients in a saucepan; gradually stir in water and vinegar.
Bring to boil; cook 30 seconds.
Let cool. Alternate tortellini, cherry tomatoes and artichokes on 24 (6-inch) skewers.
Lay in baking dish (13 x 9 x 2-inches).
Pour cooled mixture over skewers.
Cover and marinate in refrigerator 4 hours, turning occasionally.
Drain and place on serving platter.