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Raw Veggie Kebabs



A last-minute appetizer can be fancy, flavorful and impressive. Here, everyday veggies are threaded onto mini skewers to give them a new look for a festive first course or out-of-the-ordinary hors d’oeuvres. You can make these Raw Veggie Kebabs with your choice of veggies, like cucumber slices in place of zucchini or canned artichoke hearts in place of the peppers.

Makes 10 Kebabs



10 short bamboo kebab skewers
20 grape or cherry tomatoes
10 pitted green queen or Kalamata olives
½ large sweet red or orange bell pepper, cut in 10 slices
½ zucchini or cucumber, cut in 10 slices

2 tablespoons freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil (see note)
6 to 10 basil leaves, very thinly sliced
Sea salt, to taste
Freshly ground pepper, to taste



Thread ten 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato. Arrange the kebabs on a pretty serving platter.


Put the lemon juice and olive oil in a small bowl and briskly whisk until combined. Brush each kebab with the lemon sauce, using a small pastry brush. Sprinkle the basil over the top. Season with salt and pepper, to taste.

Serve room temperature or refrigerate 1 to 2 hours and serve chilled.