This page may contain affiliate links. Read my full disclosure here.
Savor summers most abundant produce with these savory Garden Harvest Veggie Pesto Skewers made with fresh zucchini, peppers, tomatoes and homemade pesto.
Summers Most Abundant Produce
Zucchini, tomatoes, yellow squash, and fresh basil – the four most abundant produce items in my garden, and likely yours too!
Unfortunately, I didn’t have much time to tend to The Millennial Garden this year!
But it didn’t really matter that much, the rain was so bad that most of our plants died early in the season. Which is OK with me. I always tell people that you will have good seasons and bad.
We had an exceptionally abundant season last year (I’m talking 100+ winter squash, 4 bushels of tomatoes), so we were due for a bad year and I’m OK with that.
Even so, the garden wasn’t a total wash. Zucchini, tomatoes, yellow squash,
Simplicity is Key
My favorite way to enjoy these summer staples though? Just simple roasted veggies on the grill with homemade basil pesto on top.
The best part is that we made over 2 gallons (!!) of this homemade basil pesto last year from our epic basil harvest, and I still have PLENTY left in the freezer for this season.
I love to make these on skewers to get that delicious char on the outside, but I have made the exact same recipe in a foil packet as well when I don’t have enough time to skewer everything, and it turned out just as delicious. You can just throw your foil packet right on the grill for 7-10 minutes or even roast it in the oven at 350 degrees for 20 minutes.
Garden Harvest Veggie Pesto Skewers
It’s no secret that I love food on a stick, and for good reason! Not only are thees Garden Harvest Veggie Pesto Skewers beautiful to look at, but for my 2-year-old — anything on a stick is awesome.
And for anyone with a two-year-old, you know that when your kid thinks veggies taste awesome, life is good.
- 16 wooden skewers, soaked in water
- 2 medium zucchini, sliced into 1/4 inch coins
- 2 medium yellow squash, sliced into 1/4 inch coins
- 2 ears summer corn, cut into 1" rounds
- 3 cups brown button mushrooms, cleaned and stemmed
- 2 cups grape tomatoes
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup homemade pesto
- 1 sprig fresh basil, optional for garnish
- If you have not already, soak your wooden skewers in water so they don't catch fire on the grill.
- Heat the grill to medium high heat.
- With your vegetables prepped and ready, arrange them on the skewers.
- Brush with olive oil and season with salt and pepper.
- Cook 3-4 minutes before flipping.
- Continue cooking until veggies are cooked to your desired texture.
- Remove from the grill and brush with pesto.
Nutrition Information:Yield: 4 Serving Size: 4 skewers
Amount Per Serving:Calories: 310 Total Fat: 21g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 8mg Sodium: 303mg Carbohydrates: 27g Fiber: 7g Sugar: 11g Protein: 10g
Download Your FREE Meal Plan Before You Go!
If you’re looking for additional help in meal planning or discovering new and delicious recipes to try, be sure to download my Free eBook – The Happy & Healthy Flexible Meal Plan below:
Fruit Garden Harvest Recipes
Preserve the taste and nutrients of summer with this homemade Wild Blackberry & Black Raspberry Jam made from freshly harvested berries. With full instructions for making black raspberry jam at home, canning blackberries and wild blackberry jam has never been easier, or more delicious.
Nourish your body with summers most delicious fresh fruit in this vegan, gluten-free, easy to make Raspberry Peach Summer Glow Smoothie made with freshly harvested red raspberries.
Vegetable Garden Harvest Recipes
Enjoy these low-carb Tuna Salad Cucumber Boats made with high-protein, probiotic-rich Greek yogurt and anti-inflammatory wild-caught tuna fish and learn more about the nutrition benefits of homegrown cucumbers and why they make the perfect gluten-free sandwich alternative. Recipe options for the Paleo diet, Keto diet and more included.
This Garden Fresh Greek Cucumber Salad allows you to use up abundant fresh summer produce like tomatoes, cucumbers, and fresh herbs quickly and easily in a delicious plant-based, naturally gluten-free salad that comes together in just minutes.
This Step by Step Guide to Rolling Fresh Spring Rolls will help you to learn how to make your own fresh spring rolls at home, so you can have perfect rolls every time. Naturally vegan and gluten-free these veggie packed spring rolls are bursting with flavor and nutrition and are the perfect way to use up homegrown produce.
Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with garden-freah zucchini, vine ripened tomatoes, button mushrooms, fresh mozzarella and homemade croutons.
Eat the rainbow with these beautiful plant-based Rainbow Grilled Vegan Veggie Kebab Skewers that are naturally vegan, dairy-free, gluten-free, nut-free, Paleo, allergen-friendly and packed with antioxidants, dietary fiber, and important vitamins & minerals. Most of the ingredients including the tomatoes, yellow squash and zucchini can be grown right in the backyard!
Savor summers most abundant produce with these savory Garden Harvest Veggie Pesto Skewers made with garden fresh zucchini, peppers, tomatoes, and homemade pesto.
Every year, the first thing we plant in our gardenare peas. They are one of the few crops we can plant early because of their ability to withstand a late season frost.That also means they are one of the first crops ready for harvest, which is always exciting, and delicious. Picking fresh peas from the vine brings me such sweet memories of my childhood, and I hope my son will remember the same when he grows older.
Move over tater-tots, these deliciously cheesy, nutrient-dense Baked Broccoli Bites with a vibrant Turmeric Yogurt Dip will turn anyone in the family into a veggie lover. Made with freshly harvested broccoli grown in The Millennial Garden.
This smooth and creamy, vegan, gluten-free & Whole30 friendly Turmeric & Coconut Roasted Butternut Squash Bisque is an antioxidant packed, anti-inflammatory one-pot-wonder the whole family will love. Made with homegrown butternut squash, this recipe is perfect for Fall and Winter.
All-natural, homemade breadcrumbs baked into a nutrient dense, homegrown spaghetti squash bowl come together to make the most nutritious & delicious low-carb Spaghetti Squash Chicken Parmesan.
This Spaghetti Squash Eggplant Parmesan recipe features hand-breaded eggplant cutlets baked right into a homegrown spaghetti squash bowl for a healthy new way to enjoy this classic dish.
This recipe is made with some of my fall & winter harvest favorites: cabbage, celery, garlic and onions. What I didn’t grow in my own garden, I got from my favorite farm stand up the road, Olde Silo Farms.
Made with the goodness of kale, cranberries, chickpeas, bulgur and squash, this sweet salad is packed with protein and flavor.
Farm Fresh Egg Recipes
Learn how to make this Healthy Crustless Quiche Recipe for the week along with 12 mini-quiche to keep in the freezer for meal prep, so you can ensure you have a healthy breakfast all month long, in less than 1 hour. Easily customizable to include any vegetable you're currently harvesting from the garden.
A unique twist on the classic party favorite, these Hemp & Avocado Deviled Eggs are a high protein, Keto friendly, mayo-free, wholesome snack inspired by the dozens of farm fresh eggs we get from our flock of chickens.
There is no need for artificial food coloring when Mother Nature has given us the most beautiful, all natural food coloring! These naturally dyed deviled eggs are made with beet juice, blueberry juice and turmeric.
Welcome! I’m Emily Kyle, a nationally recognized media registered dietitian nutritionist & holistic cannabis practitioner providing holistic health care for those living with autoimmune and inflammatory conditions. To help you, I offer food sensitivity testing, cannabis education, and this blog which provides free resources including anti-inflammatory recipes, holistic health, wellness and nutrition related articles, and evidence-based cannabis education.