INGREDIENTS

INSTRUCTIONS

Bring a large saucepan of water to the boil, and add the rotelle and a dash
of olive oil. Cook for about 10 minutes, stirring occasionally, until
tender. Drain and rinse under cold running water. Drain again and set
aside.
In a small bowl, combine the 4 tablespoons of olive oil, garlic, and salt
and freshly ground black pepper. Set aside.
To make the kebabs, place one rotelle, a tomato, then a cube of mozzarella
cheese onto kebab skewers until all the ingredients have been used. Arrange
the skewers on a baking sheet and brush liberally with the garlic olive oil
mixture, turning the kebabs to coat evenly.
Place the kebabs in a preheated broiler for 5 to 7 minutes, turning the
skewers halfway through cooking, until browned. Serve immediately.
Notes: If using wooden skewers, soak them in water for at least one hour
before threading on the kebab ingredients. This will help prevent them from
burning during grilling.
These are excellent for a vegetarian barbecue. Serve with a salad and some
garlic bread.
Cookbook: Vegetarian Pasta Cookbook, by Sarah Maxwell.
Recipe by: Vegetarian Pasta Cookbook, by Sarah Maxwell
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