Colorful and flavorful vegetable skewers, roasted to perfection and drizzled with vibrant pesto. A simple and delicious side dish.
Preheat oven to 400°F (200°C).
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the zucchini, bell peppers, red onion, and cherry tomatoes onto the skewers, alternating the vegetables for a colorful presentation.
In a large bowl, toss the skewered vegetables with olive oil, salt, and pepper.
Arrange the skewers on a baking sheet lined with parchment paper.
Roast for 25-30 minutes, or until the vegetables are tender and slightly charred, flipping halfway through.
Remove from the oven and let cool slightly.
Drizzle the skewers with pesto before serving.
Nutrition per serving (220g)
For easier skewering, slightly soften the zucchini and bell peppers by microwaving them for a minute or two before threading.
Feel free to add other vegetables like mushrooms, eggplant, or yellow squash to the skewers.
If you don't have skewers, you can roast the vegetables directly on the baking sheet.
Adjust the cooking time based on your oven and the size of the vegetable chunks.
Oven
Baking Sheet
Skewers (metal or wooden)
No wine pairing suggestions available for this recipe.