• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 20 mins prep
  • 10 mins cook

Vegetable skewers with parsley and cashew pesto

Vegie skewers with parsley and cashew pesto

Vegetable skewers with parsley and cashew pesto, vegetables recipe, brought to you by Woman's Day

Ingredients

Vegetable skewers

  • 2 red capsicum, seeded, cubed
  • 3 zucchini, thickly sliced
  • 750 g eggplant, cut into 3cm pieces
  • 8 soaked bamboo skewers
  • 1/4 cup olive oil
  • 4 lemon cheeks
  • couscous salad, to serve

Cashew pesto

  • 2 cups parsley
  • 1/2 cup toasted unsalted cashews
  • 1/2 cup grated parmesan
  • 1/4 cup olive oil
  • 2 tbsp lemon juice

Steps

Vegetable skewers with parsley and cashew pesto

  1. Thread capsicum, zucchini and eggplant alternately onto skewers. Brush with oil; season to taste.
  2. Heat a char-grill pan or barbecue grill on medium. Cook skewers 6-8 minutes, turning on all sides, until vegetables are tender.
  3. Meanwhile, grill lemon cheeks, flesh side down, 1-2 minutes, until light marks appear.
  4. To make cashew pesto, in a processor, combine parsley, cashews, parmesan, oil and juice. Pulse to a rough loose paste. Season to taste.
  5. Serve skewers with pesto and grilled lemon. Accompany with couscous salad.

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