Grilled Vegetable Skewers With Pesto Vinaigrette

Grilled Vegetable Skewers With Pesto Vinaigrette

Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup Pesto (recipe below)
  • Juice of 1 lemon

Vegetables (use whatever mix you can get your hands on; these are just suggestions):

  • 1/2 pound okra, stem ends removed (OR, substitute with 8 ounces mushrooms)
  • 2 bell peppers (any color), cored, seeded, and cut into 2-inch wedges
  • 1 red onion, cut into 2-inch wedges
  • 6 small summer squash (like yellow or zucchini), cut into 2-inch chunks
  • 1 cup cherry or grape tomatoes
  • Sea salt and freshly ground black pepper, to taste

Directions:

  • For the Vinaigrette: Whisk together the olive oil, pesto and lemon juice. Set aside.
  • Get a hot fire going in a charcoal grill, and let the coals burn to gray ash with a slight red glow. (If you’re using a gas grill, heat the grill on medium.)
  • Soak your wooden skewers in water while prepping the vegetables.
  • Skewer the vegetables, alternating them for varied flavor and color.
  • Brush the skewers with the vinaigrette, and season with salt and pepper.
  • Place the skewers on the grill, and cook for 3 to 4 minutes on each side, until the vegetables are slightly charred but still crisp-tender. Serve warm with the remaining vinaigrette on the side.

Pesto:

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese

Directions:

  • Combine the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
  • Add 1/2 cup of the oil, and process until smooth. Season with salt and pepper.
  • Add all the remaining oil, and pulse until smooth. Mix in the cheese.
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