Recipes

Pesto Grilled Vegetable Kebobs

July 21, 2017

The other day, we heard a knock at the door and open it to find our neighbor holding a bag full of colorful peppers. She said “here honey, these are for you!” and was quickly on her way. Since we didn’t plant a garden this year, I will gladly accept any type of produce as a gift, anytime. I feel like I go to the grocery store/ farmer’s market everyday and don’t mind doing so, but I really do miss having my own fresh produce. Needless to say, I was super excited to find the bag was full of a pepper in almost every color so I thought one of the prettiest ways to put them to use was to make grilled kebobs.

I’ve been exceptionally fond of pesto this summer, which is why I chose to slather the kebobs in basil pesto. This recipe is super simple but I will say, if you’re not used to stacking vegetables on skewers, it can be a bit time consuming (especially if you try to have a pretty pattern).Let’s talk about the pesto. People are often curious about how to make a really good pesto without using parmesan cheese and I think that’s an easy fix. My best tip for making flavorful pesto without cheese is to toast the nuts. Weather you are using the traditional pine nuts or decide to go with another type of nut, toasting them adds a little boost of flavor that makes the recipe shine. In this case, I used toasted cashews. I think the creaminess of the cashews helps to make the consistency really great. This same pesto can be used on pasta dishes, as a sauce on pizzas, or even smeared on corn on the cobb.This recipe doesn’t make enough to have leftovers so if you’d like to make more, all you’ll need to do is double the ingredients.

Pesto Grilled Vegetable Kebobs

Ingredients

  • 1 cup basil leaves
  • ¼ cup toasted cashews
  • 2 garlic cloves
  • ¼ cup olive oil
  • 1 big pinch of salt and pepper
  • Skewers
  • 2 bell peppers, sliced
  • ½ red onion, sliced
  • ½ cup cherry tomatoes
  • 1 squash, halved and sliced

Instructions

  1. If you are using wooden skewers, soak them in water for about 15-20 minutes so they won’t burn on the grill. Preheat your grill to medium heat.
  2. Make the pesto but putting all pesto ingredients into a food processor and pulsing until well combined. You may need to remove the lid and scrape down the sides a few times in between. Set aside.
  3. Assemble kebobs by layering the vegetables. Using a pastry brush, paint the pesto onto the skewers while rotating them in circles, being sure to cover the entire kebob.
  4. Cook on the grill for about 12 minutes, turning them over about half way through (around 5 or 6 minutes).
  5. Serve with your favorite grilled meal or over rice. Enjoy!
http://ahappyhealthyheart.com/pesto-grilled-vegetable-kebobs/

 

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1 Comment

  • Reply Meghan August 16, 2017 at 6:37 PM

    UGH! I need to find enough time in my life to start working on making all the different recipes you have. I guess I’ll add this to my list! I haven’t had pesto in 2 years and I’m dying to try your vegan version. Toasting the nuts is genius 🙂

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