Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto

Serves 6

Preheat wood-fired oven or grill to 450 degrees

1 pound mixed peppers
1 pound red or purple potatoes
1 medium globe eggplant
4 small zucchini
3 yellow sunburst squash
4 torpedo onions
kosher salt
fresh ground black pepper

12 - 8 inch rosemary stalks, 5 inches or so stripped of leaves for skewering

Slice vegetables into big chunks suitable for skewers and grilling. Parboil the potatoes for 5 minutes just to start the cooking.

Toss all the vegetables in olive oil and lightly salt and pepper. Thread onto skewers in an assortment.

Place skewers on the Tuscan grill over embers (if in wood-fired oven) or on charcoal-fired grill over direct heat. 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.

Serve 1-2 skewers per person with Pistachio-Parsley-Mint Pesto on the side.

Makes 3 cups

1/2 cup shelled roasted pistachios
3 cloves roasted garlic
1/2 teaspoon capers, rinsed and drained
juice of 2 lemons
2 cups coarsely-chopped Italian parsley leaves (lightly packed)
2 cups fresh mint leaves - (lightly packed)
1 cup olive oil
kosher salt to taste

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.

Mary Karlin © 2007

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