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RECIPE: pepper aubergine skewers with basil walnut pesto

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summer
vegetarian
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What better way to eat your veggies than barbecued?

Barbecuing brings out the natural sweetness in vegetables & adds a little smokiness to them as they get slathered in garlic chilli butter.

And if that’s not enough, then they’re served with a basil walnut pesto that’ll knock your sandals off.

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Preparation Time10 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES

Serves8

LevelEasy


ingredients

For the Basil Walnut Pesto:

2 cups packed basil leaves

1/2 cup walnuts

1/2 cup finely grated

Parmesan cheese

2 garlic cloves, peeled

2 tbsp canola (or avocado) oil

salt & freshly ground pepper

80 ml olive oil

 

For the Skewers:

3 tbsp melted butter

2 tsp dried chilli flakes

2 garlic cloves, crushed

2 red peppers, chopped

1 yellow pepper, chopped

500g aubergine, cubed

8, 23cm skewers

walnuts & basil leaves, to serve

1.

To make the pesto, put basil, walnuts cheese, garlic, canola oil and a pinch of salt and pepper into a food processor bowl and process until finely chopped. Scrape mixture into a bowl. Stir in olive oil 1 tablespoon at a time until combined; set aside.

2.

To make the skewers, in a small bowl, combine melted butter, chilli flakes & garlic; set aside.

3.

Thread peppers & aubergine onto skewers. Light the barbecue. Cook skewers over medium-high heat for about 10 minutes, turning occasionally & brushing with butter mixture, until veggies are cooked.

4.

Arrange skewers on a platter or tray. Serve with pesto & extra basil leaves.

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Preparation Time10 MINUTES

Cooking Time25 MINUTES

Resting Time0 MINUTES

Serves8

LevelEasy


ingredients

For the Basil Walnut Pesto:

2 cups packed basil leaves

1/2 cup walnuts

1/2 cup finely grated

Parmesan cheese

2 garlic cloves, peeled

2 tbsp canola (or avocado) oil

salt & freshly ground pepper

80 ml olive oil

 

For the Skewers:

3 tbsp melted butter

2 tsp dried chilli flakes

2 garlic cloves, crushed

2 red peppers, chopped

1 yellow pepper, chopped

500g aubergine, cubed

8, 23cm skewers

walnuts & basil leaves, to serve

1.

To make the pesto, put basil, walnuts cheese, garlic, canola oil and a pinch of salt and pepper into a food processor bowl and process until finely chopped. Scrape mixture into a bowl. Stir in olive oil 1 tablespoon at a time until combined; set aside.

2.

To make the skewers, in a small bowl, combine melted butter, chilli flakes & garlic; set aside.

3.

Thread peppers & aubergine onto skewers. Light the barbecue. Cook skewers over medium-high heat for about 10 minutes, turning occasionally & brushing with butter mixture, until veggies are cooked.

4.

Arrange skewers on a platter or tray. Serve with pesto & extra basil leaves.

SHOW MORE
SHOW LESS

What better way to eat your veggies than barbecued?

Barbecuing brings out the natural sweetness in vegetables & adds a little smokiness to them as they get slathered in garlic chilli butter.

And if that’s not enough, then they’re served with a basil walnut pesto that’ll knock your sandals off.

1.

To make the pesto, put basil, walnuts cheese, garlic, canola oil and a pinch of salt and pepper into a food processor bowl and process until finely chopped. Scrape mixture into a bowl. Stir in olive oil 1 tablespoon at a time until combined; set aside.

2.

To make the skewers, in a small bowl, combine melted butter, chilli flakes & garlic; set aside.

3.

Thread peppers & aubergine onto skewers. Light the barbecue. Cook skewers over medium-high heat for about 10 minutes, turning occasionally & brushing with butter mixture, until veggies are cooked.

4.

Arrange skewers on a platter or tray. Serve with pesto & extra basil leaves.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Lovoni Walker

Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in India...

READ MORE BY Lovoni Walker

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Profile Photo
WRITTEN BY:
Lovoni Walker

Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in India...

READ MORE BY Lovoni Walker

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Lovoni Walker

Cooking up a storm for 25 years. A bit of a gypsy, I currently live in a sleepy little town in India...

READ MORE BY Lovoni Walker

You decide

Your dream holiday destination

View Results

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