Veggie Kabobs with Pesto Aioli

Grilling isn’t just for meat lovers! Try this delicious vegetarian dish any day all summer long. It features fresh, delicious summer vegetables and fresh basil. Consider adding a skewer of marinated tempeh for a little more protein in the meal. Great with fresh bread, pita, or rice. Feel free to adjust this recipe to be fully plant-based by eliminating the cheese and using a vegan mayonnaise.

cherry tomatoes

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


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