Roasted Pepper and Basil Skewers

1 pkg. (16 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 16 cubes
16 fresh basil leaves
2 yellow or red peppers, roasted, each cut into 8 small squares
16 small cherry tomatoes
1/3 cup KRAFT Classic Italian Vinaigrette Dressing


DIVIDE cheese, basil, peppers and tomatoes among 16 small wooden skewers or wooden toothpicks. Place in small shallow dish. Add dressing; turn skewers to evenly coat ingredients with dressing.

LET stand at room temperature 20 min. to marinate, turning occasionally.

REMOVE skewers from marinade just before serving; discard marinade.

Serves: 16 (one skewer each)

Calories 90 Total fat 6 g Saturated fat 3.5 g Cholesterol 15 mg Sodium 220 mg Carbohydrate 3 g Dietary fiber 1 g Sugars 1 g Protein 8 g

Substitute
Prepare as directed, using KRAFT Light House Italian Dressing.
Substitute 2 pkg. (8 oz. each) KRAFT Monterey Jack Cheese for the 16-oz. pkg. of mozzarella cheese.

How to Roast Peppers
Preheat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.

Using tongs, put blackened peppers into a paper bag and close bag. Keep peppers in bag till completely cool, about 20 minutes.