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Spring is the perfect time to enjoy fresh, vibrant vegetables. Grilled spring vegetable skewers with basil pesto dip are a delicious and healthy way to celebrate the season. This dish combines colorful vegetables with a flavorful homemade pesto, making it ideal for outdoor gatherings or a light dinner.
Ingredients
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Assorted spring vegetables (e.g., zucchini, bell peppers, cherry tomatoes, asparagus)
- Salt and pepper to taste
- Wooden skewers (soaked in water for 30 minutes)
Preparation of Basil Pesto Dip
To make the basil pesto, combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly add olive oil until the mixture reaches your desired consistency. Season with salt and pepper. Transfer to a bowl and set aside.
Preparing the Vegetables
Wash and cut the vegetables into evenly-sized pieces suitable for skewering. For example, slice zucchini into rounds, cut bell peppers into chunks, and trim asparagus spears.
Assembling and Grilling
Thread the vegetables onto the soaked skewers, alternating colors and types for visual appeal. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until vegetables are tender and slightly charred.
Serving Suggestions
Arrange the grilled skewers on a platter and serve with the basil pesto dip on the side. Garnish with extra basil leaves or a drizzle of olive oil for presentation. These skewers are perfect as an appetizer or a light main course during springtime gatherings.