Vegetarian Souvlakia
- 16 Cherry tomatoes
- 4 Zucchinis (boiled, medium sized)
- 12 Small mozzarella pieces (2 packs of store-bought mini mozzarelas)
- 8 Sticks for souvlakia
- 3-4 tablespoons Pesto (or olive oil (optional))
- Oregano (just some to sprinkle on top)
- Salt
- Pepper
ash the cheery tomatoes and zucchinis.
Strain the mozzarellas.
Cut the zucchinis in round slices dividing them in3 or 4 parts depending on their length and boil in salted water that has started to boil, for about 10-15 minutes. Don't let them boil for more as they will turn to be really soft and you won't be able to assemble your souvlaki.
Once the zucchinis are ready, strain them and let them sit in room temperature till they cool down completely.
Grab your sticks and start poking your ingredients one by one changing the turn.
Place them one next to each other on a plate and drizzle some pesto or olive oil on them and sprinkle the oregano.
You can also serve them in a glass, as shown in the picture.
- Choose the ingredients you have at home. If you want to enrich your souvlakia just add some cured meats or a greater variety of vegetables.
- Accompany them with different kinds of breadsticks which you could also serve in a glass next to the souvlakia.
- Drizzle them with some balsamic vinegar or sauce if you prefer to.
- You could prep your souvlakia beforehand and store them in the fridge covered with cooking membrane, until you have to garnish and bring to your guests.
This recipe truly makes a great appetizer for a summer evening at the porch.
