Lemon Pesto Vegetable Skewers

Lemon Pesto Vegetable Skewers 60 minutes - 2 servings


  • 2 pounds zucchini, cut into 1-inch chunks
  • 1 large yellow pepper (about 1/2 lb.), seeded and cut into 1-inch chunks
  • 1 large red pepper (about 1/2 lb.), seeded and cut into 1-inch chunks
  • 1 large orange pepper (about 1/2 lb), seeded and cut into 1-inch chunks
  • 10-12 small tomatoes – large cherry tomatoes work best
  • 1/3 cup Saclà Pesto Genovese
  • 2 tablespoons olive oil or melted butter – use olive oil to make vegan/parve
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoon lemon zest
  • Salt to taste


  1. If you are using wooden skewers and you have the time, soak them in water for 1-2 hours prior to cooking; this will keep them from singeing on the grill
    In a very large salad bowl, combine the pesto, olive oil or butter, lemon juice and lemon zest. Whisk until combined. Add salt to taste.
  2. Throw in the vegetable chunks and tomatoes. Toss with a large spoon until all of the veggies are evenly coated with Saclà Pesto Genovese. Cover bowl, place in the refrigerator, and allow the vegetables to marinate for 2 hours up to overnight.
  3. Preheat your grill to medium heat. Skewer the vegetables, portioning about 6 pieces of of squash, 6 pieces of pepper, and one tomato in the center of each skewer. You’ll end up with about 10 skewers total (this may vary slightly based on the sizes of your chopped
  4. Grill the skewers for about 20-25 minutes, giving them a quarter turn every 5 minutes, until the largest pieces of zucchini are tender and the skewers are lightly charred.