From the Kitchens of Amy & JJ

Caprese Salad Kabobs – courtesy of NDSU Extension
– 24 grape tomatoes
– 12 cherry-sized fresh mozzarella cheese balls
– 24 fresh basil leaves
– 2 Tbsp. olive oil
– 2 tsp. balsamic vinegar
– 12 skewers

On each of the 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs. Serve as a side dish with your favorite grilled protein, such as beef, chicken or pork.

Makes 12 kabobs. Each serving has 44 calories, 4 grams (g) fat, 1 g protein, 2 g carbohydrate, 0 g fiber and 10 milligrams sodium.

Fun Fact: Many people consider tomatoes a vegetable. However, they actually are a fruit because they grow from a flower and contain seeds.

Nutrition Tip: Tomatoes are an excellent source of vitamin CUPS Vitamin C is an antioxidant that helps fight against disease and inflammation. Meeting the vitamin C recommendation can build your immune system.

Stretch Your Dollar: If you need to let your tomatoes ripen, store them at room temperature (65 to 75 F). Place them stem down until they get plump and fully ripe. Use within a couple of days. If you will not use ripe tomatoes for a few days, refrigerate them to prevent spoilage.