Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
Basil pesto
- 1/2 bunch basil, leaves picked
- 1 clove garlic
- 2tablespoons extra virgin olive oil
- 2 cloves garlic, crushed
- 1tablespoons Woolworths extra virgin olive oil
- 2tablespoons white balsamic vinegar
- 2 red onions
- 2 zucchini, cut into thick rounds
- 2 green capsicums, cut into 3cm pieces
- 150grams button mushrooms
- 5milliliter extra virgin olive oil cooking spray
- 6 metal skewers
Nutrition per serving
345kJ / 83Cal
345 Kilojoules or 83 Calories
4% of daily energy intake*
Protein
2.4grams
Fat
4.0grams
Carbs
9.2grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A perfect summer appetiser or light meal, these tasty meat-free skewers can be customised to your liking. Simply thread your fave veggies onto metal skewers and grill until tender. Serve drizzled with a moreish basil pesto.
Instruction tip
Use-it-up tip:Use up any leftover vegetables you have in your crisper drawer, such as eggplant and cherry tomatoes.
Method
Step 1 of 4
Combine garlic, oil and vinegar in a bowl. Cut each onion into thick wedges, then cut each wedge in half crossways. Add onion to vinegar mixture and toss gently to coat, being careful to keep onion layers together. Stand for 30 minutes to marinate, if time permits.
Step 2 of 4
Thread chunks of onion, zucchini, capsicum and mushroom onto skewers. Spray with oil.
Step 3 of 4
Heat a barbecue grill or plate on medium-high heat. Cook skewers, turning occasionally, for 8 minutes or until tender.
Step 4 of 4
To make the basil pesto, place basil and garlic in a small food processor and blitz until finely chopped. Add oil and blitz until combined. Serve skewers drizzled with pesto.
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