SUMMER VEGETABLE SKEWERS WITH PESTO DRIZZLE

Summer Vegetable Skewers with Pesto Drizzle image

Provided by Martha Stewart

Number Of Ingredients 7

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3 cups packed fresh basil
1 1/2 cups olive oil
Coarse salt
4 Japanese eggplants, cut diagonally into 1 1/2-inch-thick pieces
4 summer squashes, cut diagonally into 1 1/2-inch-thick pieces
4 zucchini, cut diagonally into 1 1/2-inch-thick pieces
Freshly ground pepper

Steps:

Bring a small saucepan of water to a boil. Cook basil for 30 seconds. Drain, and rinse under cold water. Dry basil gently with paper towels.
Process basil, oil, and 2 teaspoons salt in a blender until smooth. Strain through a sieve into a small bowl.
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
Thread vegetables onto skewers (1 of each kind per skewer). Brush lightly with basil oil, and season with salt and pepper. Grill until softened, flipping often, about 12 minutes. Drizzle with remaining basil oil.