Veggie Kabobs with Pesto : Colorful Grilled Delight

Summer grilling isn’t just for meat-lovers. These Veggie Kabobs with Pesto are a vibrant, savory explosion of fresh seasonal vegetables, lightly charred on the grill and finished with a drizzle of fragrant pesto. It’s a simple yet elegant plant-based dish that’s packed with bold Mediterranean flavor and perfect for picnics, BBQs, weeknight dinners, or any time you want to keep things light and healthy.

Whether you serve them as a hearty side dish or the star of your meatless meal, these grilled veggie skewers are guaranteed to please. Plus, they’re highly customizable, easy to prep, and naturally gluten-free and vegetarian.

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Why You’ll Love These Grilled Veggie Kabobs with Pesto

These kabobs are more than just roasted vegetables—they’re carefully curated bites of texture, color, and flavor, elevated by a rich and herbaceous pesto drizzle.

Here’s why they’re a must-try:

• Super simple to prepare with minimal ingredients
• Perfectly charred, tender-crisp vegetables every time
• Pesto adds fresh, garlicky flavor that ties everything together
• Great for entertaining, meal prep, or clean-eating weeks
• Customizable with seasonal vegetables and herbs

Once you make them, you’ll see why these veggie kabobs with pesto are a staple for summer meals and healthy grilling.

Ingredients for Veggie Kabobs with Pesto

These skewers combine colorful, nutritious veggies with a simple, zesty pesto. Here’s what you’ll need:

For the kabobs:

• 1 zucchini, sliced into ½-inch thick rounds
• 1 yellow squash, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• Olive oil, for brushing
• Salt and pepper, to taste

For the pesto (or use store-bought):

• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 1 garlic clove
• ¼ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper, to taste
• Juice of half a lemon (optional for brightness)

Feel free to adjust the vegetable list based on what’s in season—mushrooms, eggplant, or asparagus all work beautifully.

Tools You’ll Need to Make Perfect Veggie Kabobs

• Grill or grill pan
• Bamboo or metal skewers
• Cutting board and sharp knife
• Basting brush (for oil)
• Food processor or blender (for pesto)
• Tongs (for turning kabobs)
• Mixing bowl

If using bamboo skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent burning.

Step-by-Step Instructions for Grilled Veggie Kabobs with Pesto

1. Preheat the grill: Heat your outdoor grill to medium-high heat, or use an indoor grill pan over medium heat.
2. Chop and prep the vegetables: Cut all veggies into similar-sized pieces so they cook evenly. Thread them onto skewers in alternating patterns for a colorful look.
3. Brush with oil and season: Lightly brush the skewers with olive oil and sprinkle with salt and pepper.
4. Grill the kabobs: Place skewers on the grill and cook for 8–10 minutes, turning every few minutes until vegetables are tender and lightly charred.
5. Make the pesto (if homemade): Combine basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse while slowly drizzling in olive oil until smooth. Season with salt and pepper to taste.
6. Drizzle and serve: Remove kabobs from the grill and immediately drizzle with pesto. Serve hot or at room temperature.

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Tips for Perfectly Grilled Vegetable Skewers

• Cut vegetables into uniform pieces for even grilling.
• Don’t overload skewers—leave a bit of space between veggies for better heat circulation.
• Use medium-high heat to get nice grill marks without burning.
• Flip frequently to prevent charring and ensure everything cooks evenly.
• Drizzle pesto after grilling to avoid burning the fresh herbs.

Pro tip: Add a squeeze of lemon over the finished kabobs to brighten the flavor even more.

Pesto Pairings: Flavor Variations to Elevate Your Veggie Kabobs

While classic basil pesto is always a winner, try switching it up with:

• Cilantro pesto with lime for a zesty twist
• Arugula or spinach pesto for a peppery edge
• Sun-dried tomato pesto for deeper umami flavor
• Nut-free pesto using pumpkin seeds or sunflower seeds
• Vegan pesto by omitting Parmesan and using nutritional yeast instead

Store-bought pesto also works in a pinch—just choose a high-quality version with real ingredients.

Serving Suggestions: What to Serve with Veggie Kabobs

These veggie kabobs with pesto are super versatile and work as a side or a meatless main. Pair them with:

• Grilled chicken, fish, or tofu
• Quinoa, couscous, or rice pilaf
• Hummus and pita bread
• Greek salad or tabbouleh
• Pasta tossed with olive oil and lemon

They’re also perfect for picnic platters, Mediterranean spreads, or build-your-own grain bowls.

Storage and Leftover Tips

To store:
Let kabobs cool completely, then remove from skewers and store in an airtight container in the fridge for up to 3 days.

To reheat:
Rewarm gently in a skillet or microwave, or enjoy cold in salads or wraps.

To freeze pesto:
Store extra pesto in an ice cube tray. Once frozen, transfer cubes to a zip-top bag and thaw as needed.

You can also chop leftovers and toss with pasta, quinoa, or eggs for a quick meal.

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FAQs: Everything You Need to Know About Veggie Kabobs with Pesto

Can I bake these instead of grilling?
Yes—roast skewers in a 425°F oven for 15–20 minutes, flipping halfway through.

Can I make these ahead of time?
Absolutely. Chop and skewer the vegetables ahead, refrigerate, and grill just before serving.

Is pesto vegan?
Traditional pesto contains cheese, but you can make it vegan with nutritional yeast or omit cheese altogether.

What other veggies can I use?
Try eggplant, mushrooms, asparagus, Brussels sprouts, or sweet potatoes (par-cook firm veggies first).

Do I need to marinate the vegetables?
Not required, but you can marinate in olive oil, lemon, and herbs for extra flavor if you have time.

Why Veggie Kabobs with Pesto Are a Summer Grilling Essential

Colorful, healthy, and packed with flavor, these Veggie Kabobs with Pesto are the kind of dish that turns simple ingredients into something truly special. They’re easy to prepare, perfect for a crowd, and flexible enough to suit nearly any dietary need.

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