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5
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7
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Cannabis Pesto Veggie Skewers
Savor summer's most abundant produce with these savory cannabis veggie pesto skewers made with fresh zucchini, peppers, tomatoes, and a delicious homemade cannabis pesto.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Entrées
Cuisine:
Cannabis Recipe
Diet:
Gluten Free
Servings:
4
people
Author:
Emily Kyle, MS, RDN, HCP
Ingredients
16
each
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
sweet corn
cut into 1" rounds
3
cups
brown button mushrooms
cleaned and stemmed
2
cups
grape tomatoes
1
tablespoon
extra-virgin olive oil
1/4
teaspoon
sea salt
1/4
teaspoon
ground black pepper
1/2
cup
cannabis basil pesto
1
sprig
fresh basil
optional for garnish
Instructions
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 the
cannabis basil pesto
just before serving.
Enjoy!
Nutrition
Serving:
4
skewers
|
Calories:
310
kcal
|
Carbohydrates:
27
g
|
Protein:
10
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
8
mg
|
Sodium:
303
mg
|
Fiber:
7
g
|
Sugar:
11
g