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.