Raw Veggie Kebabs

Ingredients

• 10 bamboo kebab skewers
• 20 grape or cherry tomatoes
• 10 pitted green queen or Kalamata olives
• ½ large sweet red or orange bell pepper, cut in 10 slices
• ½ zucchini or cucumber, cut in 10 slices
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil (see note)
• 6 to 10 basil leaves, very thinly sliced
• Sea salt, to taste
• Freshly ground pepper, to taste

Instructions

1. 1
   Thread ten 8-inch bamboo skewers each with 1 tomato, 1 olive, 1 pepper slice, 1 zucchini or cucumber slice and finishing with a second tomato. Arrange the kebabs on a pretty serving platter.
2. 2
   Put the lemon juice and olive oil in a small bowl and briskly whisk until combined. Brush each kebab with the lemon sauce, using a small pastry brush.
3. 3
   Sprinkle the basil over the top. Season with salt and pepper, to taste.
4. 4
   Serve room temperature or refrigerate 1 to 2 hours and serve chilled.