Savor summers most abundant produce with these savory Garden Harvest Veggie Pesto Skewers!
Summers Most Abundant Produce
Zucchini, tomatoes, yellow squash and fresh basil – the four most abundant produce items it my garden, and likely yours too!
Unfortunately, I didn’t have much time to tend to The Millennial Garden this year! 🙁
But 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.
I was too busy to tend to the garden this summer as I launched and started my very first class inside The School of Health & Happiness which was a huge undertaking and I am so glad I did it! We are all having a great time so far and I can not wait to continue to improve and grow this program to help improve the lives of women everywhere ♥
Even so, the garden wasn’t a total wash. Zucchini, tomatoes, yellow squash and fresh basil continued to grow and produce throughout the season, so I found lots of ways to use these babies up. Zoodles anyone?
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.
You can see how I prepared this dish in a foil packet in my segment for Good Day Rochester: Savoring the Last Summer Produce here.
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.
Savor summers most abundant produce with these savory Garden Harvest Veggie Peso Skewers!
- 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.
DON’T FORGET YOUR MEAL PLAN!
I hope you are enjoying these last few days of summer, and if you’re a seasonal eater like I am, I hope you’re enjoying all of the summer fruits & veggies while you can. If you’re looking for additional help in meal planning or discovering new and delicious recipes to try, be sure to download my Free 16 page eBook – The 5 Day Happy & Healthy Meal Plan below!
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