This recipe makes 20 servings with 100 calories, 4g of protein, and 8g of fat each. If 70 cents per serving falls in your budget, Antipasto Skewers might be a great gluten free, primal, and vegetarian recipe to try. From preparation to the plate, this recipe takes approximately 32 minutes. Head to the store and pick up olive oil, dijon mustard, marinated artichoke hearts, and a few other things to make it today.
Preheat broiler to high and line a baking sheet with foil. Seed and core peppers and cut in half.
Place halved peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes.
Transfer to a paper bag, seal bag and allow to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and cut into squares.
Thread artichoke hearts, peppers and cheese on 24 small skewers or large toothpicks, alternating decoratively.
In a small bowl, whisk together vinegar, mustard, oil, salt and pepper until blended and smooth. Arrange skewers on a large platter.
Brush liberally with balsamic mixture and sprinkle with parsley or basil, if desired.
Serve at room temperature.