Grilled Watermelon, Tomato, & Basil Skewers with Balsamic Drizzle

So it might be a little off-season, but can you get on board with grilled melon? This incredibly easy (and equally healthy!) recipe serves up some delightfully sweet and savory kabobs perfect for those of us who don't want to have to wait until the summer to enjoy refreshing watermelon! ------------------------------------------------ Grilled Watermelon, Tomato, & Basil Skewers with Balsamic Drizzle 1/4 cup balsamic vinegar 1/4 cup sugar 1 four-to-five pound watermelon, cut into 1 1/2" cubes 36 cherry tomatoes, halved 2 tablespoons extra virgin olive oil kosher salt 16 skewers 1. Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool. 2. Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers. 3. Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

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