Lemon Pesto Vegetable Skewers
- 2 lbs zucchini or yellow squash (or a combination), 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 or high lycopene tomatoes work best
- 1/3 cup pesto
- 2 tbsp olive oil or melted butter
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- Salt to taste
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Lemon, zest (1 tbsp)
- Tomatoes - large cherry tomatoes or high lycopene tomatoes work best, small (10)
- Zucchini or yellow squash (2 lbs)
- Condiments
- Pesto (1/3 cup)
- Cooking & Baking
- Pepper (about 1/2 lb), large orange (1)
- Pepper (about 1/2 lb.), large yellow (1)
- Red pepper (about 1/2 lb.), large (1)
- Salt (1)
- Drinks
- Lemon juice, fresh (2 tbsp)
- Dairy
- Olive oil or melted butter (2 tbsp)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published July 4, 2012 (7 months ago).
196 people saved this recipe.
