Name: Vegetable skewers with parsley and cashew pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Vegetable skewers; 2 red capsicum, seeded, cubed; 3 zucchini, thickly sliced; 750 gram eggplant, cut into 3cm pieces; 8 soaked bamboo skewers; 1/4 cup olive oil; 4 lemon cheeks; couscous salad, to serve; Cashew pesto; 2 cup parsley; 1/2 cup toasted unsalted cashews; 1/2 cup grated parmesan; 1/4 cup olive oil; 2 tablespoon lemon juice

Vegetable skewers with parsley and cashew pesto

Vegie skewers with parsley and cashew pesto

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Vegetable skewers

2 red capsicum, seeded, cubed

3 zucchini, thickly sliced

750 gram eggplant, cut into 3cm pieces

8 soaked bamboo skewers

1/4 cup olive oil

4 lemon cheeks

couscous salad, to serve

Cashew pesto

2 cup parsley

1/2 cup toasted unsalted cashews

1/2 cup grated parmesan

1/4 cup olive oil

2 tablespoon lemon juice

Method

1.Thread capsicum, zucchini and eggplant alternately onto skewers. Brush with oil; season to taste.

2.Heat a char-grill pan or barbecue grill on medium. Cook skewers 6-8 minutes, turning on all sides, until vegetables are tender.

3.Meanwhile, grill lemon cheeks, flesh side down, 1-2 minutes, until light marks appear.

4.To make cashew pesto, in a processor, combine parsley, cashews, parmesan, oil and juice. Pulse to a rough loose paste. Season to taste.

5.Serve skewers with pesto and grilled lemon. Accompany with couscous salad.

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Ingredients

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