Grilled Vegetable Skewers With Pesto

Grilled Vegetable Skewers with homemade Pesto! Tender veggies, flavorful pesto, and a charred grill mark. Make it tonight and savor the summer flavors! Click to get the easy recipe!

Summer is in the air, and what better way to celebrate than with a colorful and flavorful Grilled Vegetable Skewers with Pesto! This vibrant dish is perfect for outdoor gatherings and backyard barbecues, featuring a medley of grilled veggies paired with a fresh and herby homemade pesto sauce.

Ready Time

35 mins

Yields

8 servings

Ingredients

  • 1 cup fresh basil leaves
  • 1/3 cup pine nuts (or walnuts)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and minced
  • Salt and pepper, to taste
  • For the skewers:
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 small zucchini, cut into 1-inch slices
  • 1 small yellow squash, cut into 1-inch slices
  • 1 small red onion, cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved

Instructions

Make the pesto by combining basil leaves, pine nuts, and garlic in a food processor.

Process until the mixture is well combined and the basil is finely chopped.

Add the Parmesan cheese and process until the cheese is well combined with the basil mixture.

With the processor running, slowly pour in the olive oil through the top.

Process until the pesto reaches the desired consistency.

Season with salt and pepper to taste.

Preheat grill to medium-high heat.

Thread the vegetables onto skewers, leaving a small space between each piece.

Brush the grill with olive oil to prevent sticking.

Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and lightly charred.

Serve the grilled skewers with a dollop of pesto on the side or brushed directly onto the vegetables.

Serve immediately and enjoy!

Notes

For a creamier pesto, be sure to peel the garlic cloves before mincing them to avoid any bitterness. If using walnuts instead of pine nuts, toast them in a 350°F oven for 5 minutes to enhance their flavor.

When assembling the skewers, alternate the vegetables to ensure a colorful and visually appealing presentation.

You can also customize the skewers to your liking by adding or substituting other vegetables like mushrooms, eggplant, or cherry bell peppers. To prevent the olive oil from solidifying in the pesto, make it just before serving or store it in an airtight container at room temperature for up to 1 week.

For easier grilling, lightly brush the vegetables with olive oil and season with salt and pepper before threading them onto the skewers.

To make this recipe ahead, prepare the pesto up to a week in advance and store it in the refrigerator. Grill the skewers just before serving for the best flavor and texture.

Nutrional Value

  • Calories: 240
  • Total Fat: 18g
  • Saturated Fat: 3.5g
  • Cholesterol: 10mg
  • Sodium: 200mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 10g
Grilled Vegetable Skewers with Pesto
Grilled Vegetable Skewers with Pesto

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