Veggie Kabobs with Pesto Aioli 2017-11-27T15:34:30+00:00

Project Description

Veggie Kabobs with Pesto Aioli

A rainbow of grilled fresh vegetables on skewers, served with a zesty basil-packed pesto aioli.

0
Servings

 

Veggie Kabob Ingredients

  • 12 bamboo skewers (10″)

  • 1 cup cherry tomatoes

  • 1 red bell pepper, cut into bite-sized pieces

  • 1 yellow bell pepper, cut into bite-sized pieces

  • 1 medium sweet onion, cut in small wedges

  • 2 medium zucchini, cut diagonally into 1 1/2″ pieces

  • 3 Tbsp. olive oil, divided

  • 1/2 tsp. salt

  • 1/8 tsp. ground black pepper

 

Pesto Aioli Ingredients

  • 1 cup fresh basil leaves

  • 1/2  cup mayonnaise

  • 1/4 cup grated Parmesan cheese

  • 2 Tbsp. chopped almonds

  • 2 cloves garlic

  • 1 Tbsp. fresh lemon juice

  • 1/8 tsp. salt

Instructions

1. Soak skewers in water for ten minutes.
2. Place toothpicks in onion wedges to keep layers together.
3. Heat 1 Tbsp. olive oil in large skillet.
4. Saute onion on med-high heat until tender-crisp. Let cool.
5. Skewer all veggies, remove toothpicks.
6. Mix 2 Tbsp. olive oil, salt & black pepper. Brush mixture over vegetables.
7. Grill over medium heat, turning after 5-6 minutes. Cook until veggies reach desired finish.
8. For Pesto Aioli, place remaining ingredients in food processor.
9. Process until smooth, occasionally scraping sides. Cover and refrigerate until ready to serve.

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