Antipasto Skewers

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24 artichoke hearts, drained and quartered

1 cup(s) Italian vinaigrette

48 bocconcini (small mozzarella balls)

3 grilled or sautéed portobello mushrooms, each cut into eighths

3 roasted red peppers, seeded and cut into 1-inch pieces

3 roasted yellow peppers, seeded and cut into 1-inch pieces

1/4 cup(s) roasted garlic oil

1/4 teaspoon(s) salt

1/4 teaspoon(s) pepper

24 6-inch bamboo skewers

8 large basil leaves, thinly sliced

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