Summer Vegetable Skewers with Pesto Drizzle
Grilled summer vegetables are a perfect foil for an aromatic basil-infused oil.
- 3 cups packed fresh basil
- 1 1/2 cups olive oil
- Coarse salt
- 4 Japanese eggplants, cut diagonally into 1 1/2-inch-thick pieces
- 4 summer squashes, cut diagonally into 1 1/2-inch-thick pieces
- 4 zucchini, cut diagonally into 1 1/2-inch-thick pieces
- Freshly ground pepper
Bring a small saucepan of water to a boil. Cook basil for 30 seconds. Drain, and rinse under cold water. Dry basil gently with paper towels.
Process basil, oil, and 2 teaspoons salt in a blender until smooth. Strain through a sieve into a small bowl.
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
Thread vegetables onto skewers (1 of each kind per skewer). Brush lightly with basil oil, and season with salt and pepper. Grill until softened, flipping often, about 12 minutes. Drizzle with remaining basil oil.