Wood Fired Recipes Community Cookbook
Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto
Dec 29, 2011Posted by guestchefPrintServe 1-2 skewers per person with Pistachio-Parsley-Mint Pesto on the side.
Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto
Ingredients
Skewers
- 1 lb mixed peppers
- 1 lb red or purple potatoes
- 1 medium globe egglplant
- 4 small zucchini
- 3 yellow sunburst squash
- 4 torpedo onions
- kosher salt
- fresh ground black pepper
- 12 8' rosemary stalks 5' or so stripped of leaves for skewering
Pistachio-Parsley-Mint Pesto
- 1/2 cup shelled roasted pistachios
- 3 cloves roasted garlic
- 1/2 tsp capers rinsed and drained
- 2 lemons, juiced
- 2 cups Italian parsley leaves coarsely-chopped and lightly packed
- 2 cups fresh mint leaves lightly packed
- 1 cup olive oil
- kosher salt to taste
Instructions
Skewers
- Preheat your oven, and let the temperature fall to 450ºF, keeping a bed of coals.
- Parboil the potatoes for 5 minutes just to start the cooking.
- Slice vegetables into big chunks suitable for skewers and grilling, and toss all the vegetables in olive oil and lightly salt and pepper.
- Thread onto skewers in an assortment, and place the skewers on a preheated Tuscan Grill over hot coals.
- Cook for 5 minutes or so and then turn. Continue to grill and turn until the vegetables are cooked through. Remove from the oven or grill and set aside to cool slightly.
Pistachio-Parsley-Mint Pesto
- Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender. Add parsley, mint, and oil; whirl until finely ground. Add salt to taste. Use, or cover and chill up to 2 days. Freeze airtight in small portions to store longer.
Notes
Courtesy Mary Karlin
