• Partnered with
  • Quick
  • 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

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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