Vegetable Skewers with Pesto Butter

Vegetable Skewers with Pesto Butter 150 Author: Canadian Living Credits: Vegetable Skewers with Pesto Butter 150

Grill up kabobs as a side dish for a vegetarian meal (such as chickpea burgers) or to serve with grilled meat or fish. Use either basil pesto or sun-dried tomato pesto. No pesto? Add 1/4 cup (50 mL) minced fresh basil (or 1 tsp/5 mL dried) to the butter.

  • Portion size 4 servings

Ingredients

  • 2 zucchini (10 oz/300 g total)
  • 1 Japanese eggplant (6 oz/175 g)
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 1 Cubanelle pepper
  • 1/4 cup butter melted
  • 2 tablespoons pesto
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Cut zucchini and eggplant into 1/2-inch (1 cm) thick rounds. Core and seed red, yellow and Cubanelle peppers; cut into 1-inch (2.5 cm) pieces.

Onto 8 metal or soaked wooden skewers, alternately thread zucchini, eggplant and peppers. (Make-ahead: Cover and refrigerate for up to 6 hours.)

In bowl, mix butter with pesto. Sprinkle skewers with salt and pepper; brush with half of the pesto butter. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until tender, about 10 minutes. Brush with remaining pesto butter.

Nutritional facts <b>Per serving:</b> about

  • Sodium 354 mg
  • Protein 2 g
  • Calories 170.0
  • Total fat 14 g
  • Cholesterol 37 mg
  • Saturated fat 8 g
  • Total carbohydrate 10 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 173.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Vegetable Skewers with Pesto Butter