By Diane Riehm, Inspired by It’s a Veg World After All
Yield: about 10 skewers but might produce slightly more or less.
Extra Thoughts:
Can also be cooked on the Grill: Cook for 10-12 minutes over medium heat (or until the tomatoes blister), turning halfway through to promote even cooking. Use stainless steel skewers if you plan to grill them.
Ingredients:
⅓ cup olive oil (reduce the oil if using garlic scape pesto)
3 cloves garlic, minced (or) 1 tablespoon garlic scape pesto
1 lemon, juiced
½ teaspoon oregano, dried or triple if using fresh
½ teaspoon basil, dried or triple if using fresh
½ teaspoon sea salt, more to taste
¼ teaspoon black pepper, more to taste
1 zucchini, scrubbed and trimmed
1 summer squash, scrubbed and trimmed
1 pint cherry tomatoes
1 large onion, chunked
mushroom, optional
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, lemon juice, garlic, and seasonings.
3. Slice the zucchini and summer squash into ½” coins. Rinse the cherry tomatoes.
4. Add the vegetables to the olive oil mixture. Mix until all of the veggies are coated. You can prep the veggies in advance and let them sit in the marinade for 30 minutes to 4 hours in the fridge before making and cooking the kabobs.
5. Prepare the skewers by sliding the vegetables onto each stick. You can choose to put them together in whatever pattern you would like.
6. Add the skewers to the lined baking sheet. Bake for 15-20 minutes or until the tomatoes start to blister. Remove from oven, and enjoy warm!
** We like to add chicken to a sheet pan and bake half way. Then add the seasoned veggies to the other side of the pan while finish cooking the chicken for easier cleanup.