Pesto Veggie Kebabs
It's barbecuing season!! This is a great summery side dish that goes nicely with just about anything! It's super easy, customizable, and perfect at the end of a sunny summer day.
The best thing about this recipe is that it takes very little time to put together so you can spend less time cooking and more time enjoying the summery weather! All that needs to be done for prep is chopping and skewering - easy!
I used a winter pesto that my mom made and had in the freezer but any pesto will do just fine. This recipe here is a great vegan cashew pesto that I love, and it's super quick!
If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!
*makes 6 kebabs
Ingredients:
6 white button mushrooms
12 cherry tomatoes
1/2 orange bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1/4 red onion
6 garlic cloves, sliced in half
1 medium sized zucchini
4 tbsp pesto
Chop the vegetables into chunky pieces and skewer them in whatever order you wish. Using a pastry brush, baste the vegetable skewers with pesto and set aside.
Barbecue for 10-15 minutes on medium high. Turn them over after 5 minutes and check on them after another 5, and keep them on until they reach the level of doneness you would like. Baste the kebabs with a touch more pesto after they come off the barbecue and enjoy!
