1tablespoonprepared pesto sauceplus more for dipping
½tspkosher salt
½ground pepper
Instructions
Soak wooden skewers in water for 20 minutes to prevent them from burning.
Wash and chop all the vegetables into 1-inch pieces, slice the mushrooms in half lengthwise and place them in a large bowl, set aside.
Whisk the olive oil with pesto, salt, and ground pepper. Drizzle this over the vegetables and let marinate for 30 minutes, up to overnight.
Thread the vegetables on the skewers, leaving a place at the ends to be able to grab them.
Preheat the grill over high heat. Grill the kabobs for 10-15 minutes or until tender, turning them over a few times. Serve with more pesto on the side for dipping.