Vegetable Skewers
| Shelf Life: | 1 day |
| Portion/Serving: | 1 each |
| Revision Date: | Nov 1, 2012 |
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Notes
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Ingredients
| 1 | ea. | Vegetable Skewer |
| 1 | oz. | Ken’s Balsamic Dressing |
| ¼ | oz. | Herbed Olive Oil |
| ⅛ | tsp. | Balsamic Glaze |
| 6 | oz. | Parmesan Risotto |
| ½ | tsp. | Salt |
| ⅛ | tsp. | Black Pepper |
Equipment
- Tongs
- Foodservice gloves
- Pastry brush
- 6 oz. spoodle
Preparation
- When ordered, place skewer on a pre-heated medium high grill.
- Grill for 3-4 minutes, then turn and continue cooking for an additional 3-4 minutes.
- Remove from grill when cherry tomatoes have begun to split.
- Season with salt and pepper, brush with olive oil, drizzle with balsamic glaze.
PLATING
DINE-IN: Place risotto on a Dudson rectangle plate (2DYW917N) , top with skewered items, remove skewer.
TO-GO: Place risotto on 23 oz. Tuxedo oval container, top with skewered items, remove skewer place top on container
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