Summer Vegetable Skewers With Pesto Drizzle Recipes

SUMMER VEGETABLE SKEWERS WITH PESTO DRIZZLE

Summer Vegetable Skewers with Pesto Drizzle image

Grilled summer vegetables are a perfect foil for an aromatic basil-infused oil.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

3 cups packed fresh basil
1 1/2 cups olive oil
Coarse salt
4 Japanese eggplants, cut diagonally into 1 1/2-inch-thick pieces
4 summer squashes, cut diagonally into 1 1/2-inch-thick pieces
4 zucchini, cut diagonally into 1 1/2-inch-thick pieces
Freshly ground pepper

Steps:

Bring a small saucepan of water to a boil. Cook basil for 30 seconds. Drain, and rinse under cold water. Dry basil gently with paper towels.
Process basil, oil, and 2 teaspoons salt in a blender until smooth. Strain through a sieve into a small bowl.
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
Thread vegetables onto skewers (1 of each kind per skewer). Brush lightly with basil oil, and season with salt and pepper. Grill until softened, flipping often, about 12 minutes. Drizzle with remaining basil oil.

SUMMER VEGETABLE SKEWERS

Summer Vegetable Skewers image

Of all the possible vegetables to grill on skewers, zucchini and eggplant are some of the best, turning velvety soft and richly flavored as they sear over the flames. In this recipe, they're quickly marinated in oregano, garlic and olive oil while the grill heats, then brightened with plenty of fresh lemon juice just before serving. Salting them for 10 or so minutes before grilling helps season them through and through, but you can skip that step if you're short on time.

Provided by Melissa Clark

Categories skewers and kebabs, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds zucchini or eggplant, or a combination, cut into 1-inch cubes
Fine sea salt
2 fat garlic cloves, finely grated, pressed or minced
2 tablespoons minced fresh oregano or marjoram
1/4 teaspoon red-pepper flakes
1/3 cup extra-virgin olive oil, plus more for serving
Lemon wedges, for serving
Flaky sea salt, for serving

Steps:

Heat the grill to high. With a colander set in the sink, lightly sprinkle the eggplant or zucchini with a little salt. Toss well and set aside for 10 minutes.
In a large mixing bowl, combine garlic, oregano and red-pepper flakes. Whisk in oil. Pat vegetables dry with a clean kitchen towel or paper towels, and add to the bowl. Gently toss to coat. Let marinate while the grill heats up.
Thread vegetables onto metal or pre-soaked bamboo skewers (see Tip), keeping the eggplant and zucchini on separate skewers, if using both vegetables. Reserve any leftover marinade at the bottom of bowl.
When the grill is hot, add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 7 to 12 minutes. Transfer to a serving platter. Brush with remaining marinade and squeeze a lemon wedge all over. Sprinkle with flaky sea salt and serve.

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