Rainbow Vegetable Kebabs with Pepita Herb Pesto

This vegan recipe also fits with the Whole 30 eating regimen:

Use any (or all) of these vegetables –
Yellow squash
Green zucchini
Small patty-pan squash
small purple potatoes (Parboiled in water before cooking)
Beets (Parboiled in water before cooking)
Cherry, grape, or other small tomatoes
Purple onions
Bell peppers

Extra virgin olive oil
Coarse sea salt
Coarsely-ground black pepper

6-8 inch skewers, salt and pepper

1 batch of pepita herb pesto

To make pesto: Add all of the pesto ingredients into a food processor. Blend till mixed smooth. Set aside.

Soak wooden skewers in water for at least 2 hours before cooking, so they won’t get too hot and catch your dinner on fire.

If using potatoes and/or beets, parboil them: cut them into chunks, and cooking in boiling water for five minutes. Transfer potatoes to a heatproof bowl, and set aside.

Cut remaining vegetables into 1-inch slices or chunks. Arrange potatoes and other vegetables on the pre-soaked skewers. Drizzle the assembled skewers on all sides with olive oil.

Heat a grill or lightly oiled grill pan to high heat. Place skewers on the cooking surface, and grill until cooked through, about 3-4 minutes per side. Season to taste with salt and pepper.

Serve with pepita herb pesto