Lemon Pesto Vegetable Skewers

Name: Lemon Pesto Vegetable Skewers
Prep time: 1 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 10 skewers
Ingredients: 2 pounds zucchini or yellow squash (or a combination), cut into 1-inch chunks; 1 large yellow pepper (about 1/2 lb.), seeded and cut into 1-inch chunks; 1 large red pepper (about 1/2 lb.), seeded and cut into 1-inch chunks; 1 large orange pepper (about 1/2 lb), seeded and cut into 1-inch chunks; 10-12 small tomatoes - large cherry tomatoes work best; 1/3 cup pesto (homemade or store bought) -; 2 tablespoons olive oil or melted butter -; 2 tablespoons fresh lemon juice; 1 1/2 teaspoon lemon zest; salt to taste

User Reviews

4.9

21 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Marinating Time
2 hrs
Total Time
3 hrs 25 mins
Servings
10 skewers
Calories
72 kcal
Course
Side Dish, Main Course
Cuisine
American

Lemon Pesto Vegetable Skewers

Iris Warren

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Vegetarian option for your barbecue with sliced vegetables, pesto, lemon juice and olive oil. Dairy or parve, vegan, dairy-free.

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Ingredients

Servings

2 pounds zucchini or yellow squash (or a combination), cut into 1-inch chunks
1 large yellow pepper (about 1/2 lb.), seeded and cut into 1-inch chunks
1 large red pepper (about 1/2 lb.), seeded and cut into 1-inch chunks
1 large orange pepper (about 1/2 lb), seeded and cut into 1-inch chunks
10-12 small tomatoes - large cherry tomatoes work best
1/3 cup pesto (homemade or store bought) - use or make dairy-free pesto to make this dish vegan/parve - use parmesan with a vegetarian rennet to make vegetarian
2 tablespoons olive oil or melted butter - use olive oil to make vegan/parve
2 tablespoons fresh lemon juice
1 1/2 teaspoon lemon zest
salt to taste

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Instructions

If you are using wooden skewers and you have the time, soak them in water for 1-2 hours prior to cooking; this will keep them from singeing on the grillIn a very large salad bowl, combine the pesto, olive oil or butter, lemon juice and lemon zest. Whisk until combined. Add salt to taste.
Throw in the vegetable chunks and tomatoes. Toss with a large spoon until all of the veggies are evenly coated with pesto. Cover bowl, place in the refrigerator, and allow the vegetables to marinate for 2 hours up to overnight.
Preheat your grill to medium heat. Skewer the vegetables, portioning about 6 pieces of of squash, 6 pieces of pepper, and one tomato in the center of each skewer. You'll end up with about 10 skewers total (this may vary slightly based on the sizes of your chopped fresh vegetables).
Grill the skewers for about 20-25 minutes, giving them a quarter turn every 5 minutes, until the largest pieces of zucchini are tender and the skewers are lightly charred.
Serve warm.

Notes

You will also need: 10-12 skewers, a grill

Nutrition Information

Show Details

Calories 72kcal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 5g (8%) Sodium 72mg (3%) Potassium 293mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1050IU (21%) Vitamin C 60.6mg (67%) Calcium 26mg (3%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 10skewers

Amount Per Serving

Calories 72 kcal

% Daily Value*

Calories	72kcal	4%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	5g	8%
Sodium	72mg	3%
Potassium	293mg	6%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	1050IU	21%
Vitamin C	60.6mg	67%
Calcium	26mg	3%
Iron	0.5mg	3%