This vegan recipe also fits with the Whole 30 eating regimen:
Use any (or all) of these vegetables –
Small patty-pan squash
small purple potatoes (Parboiled in water before cooking)
Beets (Parboiled in water before cooking)
Cherry, grape, or other small tomatoes
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