Description
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.
Ingredients
Scale
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)
Instructions
- Preheat the grill: Heat your outdoor grill to medium-high heat, or use an indoor grill pan over medium heat.
- 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.
- Brush with oil and season: Lightly brush the skewers with olive oil and sprinkle with salt and pepper.
- 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.
- 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.
- Drizzle and serve: Remove kabobs from the grill and immediately drizzle with pesto. Serve hot or at room temperature.
Notes
Use colorful seasonal vegetables like zucchini, peppers, and tomatoes. Cut pieces evenly and thread loosely on skewers. Grill over medium-high heat for best char without burning. Make pesto from scratch or use high-quality store-bought. Drizzle pesto after grilling to preserve fresh herb flavor. Store leftovers for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 5g
- Fat: 17g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
Keywords: Veggie Kabobs with Pesto