Skewers of Summer Vegetables, Candied Tomato Pesto

Ingredients

• 1 red onion, peeled and cut into chunks
• 1 red bell pepper, seeded and cut into chunks
• 1 yellow bell pepper, seeded and cut into chunks
• 1 green zucchini, sliced into rounds
• 1 yellow zucchini, sliced into rounds
• 10-12 cherry tomatoes
• 10-12 skewers
• For Candied Tomato Pesto:
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves
• Salt and pepper, to taste

Instructions

1. Preheat the grill or grill pan to medium heat.
2. Thread the red onion, red bell pepper, yellow bell pepper, green zucchini, yellow zucchini, and cherry tomatoes onto the skewers, alternating vegetables.
3. Drizzle the skewers with olive oil, salt, and pepper.
4. Grill the skewers for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. For the Candied Tomato Pesto, place cherry tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
6. Bake at 375°F for 15-20 minutes, until the tomatoes have caramelized and are slightly wrinkled.
7. In a food processor, combine the caramelized cherry tomatoes, olive oil, garlic, pine nuts, Parmesan cheese, and basil. Pulse until the mixture is smooth.
8. Season with salt and pepper to taste.
9. Serve the skewers with the Candied Tomato Pesto on the side for dipping.

Verdict

These skewers of summer vegetables with Candied Tomato Pesto are a delicious and colorful addition to any summer meal. The grilled vegetables are tender and juicy, while the pesto provides a rich and tangy flavor. Serve as a side dish or as a light and healthy main course.

Serving Suggestions

These skewers can be served alongside grilled chicken or fish for a complete meal. They can also be drizzled with balsamic glaze for an added burst of sweetness. Enjoy hot off the grill or at room temperature for a refreshing summer dish.