Antipasto Skewers - cooking recipe

Ingredients

4 tbsp olive oil
2 cloves garlic, peeled and crushed
1 None red and 1 yellow pepper, deseeded and cut into bite-sized pieces
1 None zucchini, sliced
1 tsp sugar
1/2 bunch fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
1/2 cup balsamic vinegar
8 oz button mushrooms
1 tbsp lemon juice
8 oz mini mozzarella balls (boccaccini)
3 oz sun-dried tomatoes, drained
None None Fresh herbs and lemon slices, for garnish

Preparation

Preheat the oven to 225\u00b0F.
Heat 2 tbsp oil in a frying pan and saute half the garlic for 1 min. Add the peppers and zucchini and saute until softened. Add the sugar and half the thyme and rosemary and season to taste. Pour over the vinegar. Arrange on a baking sheet and roast for 15 mins. Allow to cool.
Heat the remaining oil in a separate frying pan and saute the remaining garlic for 1 min. Add the mushrooms and fry over a high heat until browned. Season to taste and stir in the lemon juice and remaining thyme and rosemary. Allow to cool.
Thread the peppers, zucchini, mushrooms, mozzarella and sun-dried tomatoes alternately on 8 wooden skewers. Garnish with fresh herbs and lemon slices.