Rosemary Bocconcini with Marinated Broiled Peppers and Squash

Serves 6

Prep time: 30 minutes, 90 minutes total time  (vegetables can be made several days in advance; after marinating, skewers can be assembled in just a few minutes)


  • 2 summer squash or zucchini, cut into 3-inch by 1-inch slices
  • 2 red, orange or yellow bell peppers, cut into 3-inch by 1-inch slices
  • 4 oz. bocconcini mozzarella
  • 4 Tablespoons virgin olive oil
  • Salt and pepper
  • 2 garlic cloves, finely minced
  • 2 Tablespoons red wine vinegar
  • 12 rosemary skewers, 5 inches long with rosemary left on top inch of skewers  (these are easily made from sprigs of rosemary: strip a 5-inch rosemary sprig of all but the topmost leaves and they become natural skewers that add flavor to the hors d’oeuvres)
  • Reserve leaves from rosemary stripped off stems and chop roughly.


  1. Preheat oven to 475 degrees.
  2. Place squash and peppers on baking sheet, skin side up on peppers, and spread in a single layer.
  3. Drizzle with ½ Tablespoon olive oil, salt and pepper and a sprinkle a little of the loose rosemary.
  4. Roast until tender, 15-20 minutes.  Let cool slightly and remove skin from peppers.
  5. Whisk garlic, vinegar and 3 Tablespoons of oil in a large bowl and add salt, pepper and a teaspoon of loose rosemary.
  6. Add vegetables and cheese and allow to marinate for at least one hour.
  7. Drain vegetables and bocconcini, then spear on rosemary skewers.  Serve.
  8. Summer Hors d'oeuvres

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