Antipasto Skewers

Directions

1. 1
   Preheat broiler to high and line a baking sheet with foil. Seed and core peppers and cut in half.
2. 2
   Place halved peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes.
3. 3
   Transfer to a paper bag, seal bag and allow to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and cut into squares.
4. 4
   Thread artichoke hearts, peppers and cheese on 24 small skewers or large toothpicks, alternating decoratively.
5. 5
   In a small bowl, whisk together vinegar, mustard, oil, salt and pepper until blended and smooth. Arrange skewers on a large platter.
6. 6
   Brush liberally with balsamic mixture and sprinkle with parsley or basil, if desired.
7. 7
   Serve at room temperature.