Farm-Stand Vegetable Skewers and Pesto Vinaigrette

This looked like an easy weeknight recipe for a side.  We love grilling and veggies are healthy!  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
1/4 cup olive oil
1/4 cup jarred basil pesto
juice of 1 lemon
1/2 pound okra (we used sugar snap peas instead)
2 bell peppers, cored, seeded, and cut into 2-inch wedges
1 red onion
6 small summer squash, cut into 2-inch chunks (we left this out)
1 cup cherry tomatoes
1 cup fresh sage leaves (we used basil leaves instead)
1/2 tsp salt
1/2 tsp pepper

Directions:
1.  Combine olive oil, basil pesto, and lemon juice in a small bowl, whisk thoroughly, and set aside.
2.  Soak wooden skewers in water while preparing veggies.
3.  Skewer veggies and every 4th veggie add a sage leaf.
4.  Brush skewers with the pesto vinaigrette, and season with salt and pepper.
5.  Grill skewers for 3-4 minutes per side, until veggies are slightly charred but still crisp-tender.  Remove from grill and serve warm with vinaigrette.

Jason and Beth's Rating: 8/10

Nutrition (1 skewer):
250 calories
15g fat (2g saturated)
0mg cholesterol
400mg sodium
25g carbohydrates
5g fiber
3g sugar
5g protein