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Grilled Pesto Veggie Kabobs Recipe

It’s Grilling Season! Long summer evenings, hot weather and meals at the campsite. We have pretty favorable weather in Oregon, so we don’t have air conditioning in our home. When the weather gets hot, it’s unlikely that you’ll find us at the kitchen stove making dinner. Instead we’ll be near the grill in our backyard or at a campsite.

When camping, we keep a small camping pantry full of a few staples that travel well: oatmeal, canned beans, canned olives and pesto sauce! We use it with olive oil for salad dressing, in place of fresh basil on our Caprese Salad, as marinade on meat and our favorite way: brushed on skewers!

When I make skewers, I separate the meat from the vegetables, making it easier to pull the vegetables when they are ready and allow the meat to get some grill marks. Below is our recipe for our Veggie Kabobs. The same recipe and technique can be used if you want to use meat to accompany them or if you prefer to mix your skewers with both meat and vegetables. We have also found pre-skewered kabobs in most grocery stores that make for a super quick meal. You can serve with rice, polenta or couscous - stir in a bit of pesto sauce, red pepper flake and/or parmesan cheese for a nice accompaniment.

Veggie Kabobs Recipe

Like all of our recipes, you should always omit what you don’t like and add more of what you do. We plan for two veggies skewers for each person. The amount of vegetables will depend on how long your skewers are. The kabobs can be roasted over a campfire or toasted on a charcoal or gas grill.

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Directions:

  1. Soak skewers (if necessary) We travel with a set of metal skewers that are easiest at the campsite so you don’t have to remember or make time to soak them beforehand.
  2. Chop vegetables (or buy pre-chopped)
  3. Load skewers with vegetables - alternating tastes and colors
  4. Brush or spray with oil before placing on the grill
  5. Cook as desired. Some people prefer crunchier vegetables while others like them cooked through. You decide.
  6. Approximately two minutes before they are done, brush with pesto sauce. The pesto only needs to warm up, so it doesn’t take much time.
  7. After you pull from the grill, you can drizzle with a little olive oil or balsamic glaze

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Read about how to make your own Balsamic Glaze

Amount per skewer Ingredient
2-4 Cherry Tomatoes
5-7 slices Zucchini or Yellow Squash
2-4 Button Mushrooms
3-5 chunky slices of peppers
3.-5 chunky slices of onion
1 garlic clove
to taste salt and pepper
cooking spray; cooking oil brush or spray prior to grilling
1 tablespoon pesto sauce
optional: drizzle olive oil and/or balsamic reduction
other options carrot chips or slices, apples, cauliflower

ENJOY! What do you skewer on your vegetable skewers? We love to switch things up and try new things, please share your ideas.

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