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Gallery Summer Vegetable Skewers with Pesto Drizzle Recipe Summary Servings: 12
Ingredients Ingredient Checklist 3 cups packed fresh basil 1 1/2 cups olive oil Coarse salt 4 Japanese eggplants, cut diagonally into 1 1/2-inch-thick pieces 4 summer squashes, cut diagonally into 1 1/2-inch-thick pieces 4 zucchini, cut diagonally into 1 1/2-inch-thick pieces Freshly ground pepper
Cook’s Notes The basil oil will keep covered and refrigerated for up to one week – and will be at the ready to stir into salad dressings or drizzle over pasta. Also, if you are using wooden skewers, first soak them in cold water for 30 minutes.
Gallery Summer Vegetable Skewers with Pesto Drizzle
Recipe Summary Servings: 12
Gallery
Summer Vegetable Skewers with Pesto Drizzle
Summer Vegetable Skewers with Pesto Drizzle
Summer Vegetable Skewers with Pesto Drizzle
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 3 cups packed fresh basil 1 1/2 cups olive oil Coarse salt 4 Japanese eggplants, cut diagonally into 1 1/2-inch-thick pieces 4 summer squashes, cut diagonally into 1 1/2-inch-thick pieces 4 zucchini, cut diagonally into 1 1/2-inch-thick pieces Freshly ground pepper
Directions
Bring a small saucepan of water to a boil. Cook basil for 30 seconds. Drain, and rinse under cold water. Dry basil gently with paper towels.
Process basil, oil, and 2 teaspoons salt in a blender until smooth. Strain through a sieve into a small bowl.
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
Thread vegetables onto skewers (1 of each kind per skewer). Brush lightly with basil oil, and season with salt and pepper. Grill until softened, flipping often, about 12 minutes. Drizzle with remaining basil oil.
Cook’s Notes The basil oil will keep covered and refrigerated for up to one week – and will be at the ready to stir into salad dressings or drizzle over pasta. Also, if you are using wooden skewers, first soak them in cold water for 30 minutes.
Cook’s Notes
The basil oil will keep covered and refrigerated for up to one week – and will be at the ready to stir into salad dressings or drizzle over pasta. Also, if you are using wooden skewers, first soak them in cold water for 30 minutes.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Summer Vegetable Skewers with Pesto Drizzle
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Vegetable Skewers with Pesto Drizzle
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
