Grilled Vegetable Kabobs with Basil Pesto Aioli
Colorful vegetable skewers grilled to tender perfection and served with a vibrant basil pesto aioli. Cherry tomatoes, bell peppers, zucchini, and summer squash are brushed with olive oil and grilled until lightly charred with beautiful grill marks. The creamy pesto aioli combines fresh basil, Parmesan, pine nuts, and garlic for a rich Mediterranean flavor that complements the smoky vegetables. Perfect for summer barbecues, outdoor entertaining, or as a healthy side dish that showcases seasonal produce at its best.
Ingredients
- 2 cups fresh basil leaves
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- ¼ cup toasted pine nuts
- 3 cloves garlic
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- 12 each bamboo skewers, 10-inchmetal skewers1:1reusable
no soaking needed
- 1 cup cherry tomatoes
- 2 medium red bell peppers, cut into 1 1/4-inch pieces
- 2 medium yellow bell peppers, cut into 1 1/4-inch pieces
- 1 medium sweet onion, cut into 1 1/2-inch wedges
- 2 medium zucchini, cut on the bias into 1 1/2-inch pieces
- 2 each yellow summer squash, cut on the bias into 1 1/2-inch pieces
- ¼ cup olive oil
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- 1
Combine pesto aioli ingredients in blender or food processor
- 2
Blend on medium speed about 3 minutes, stopping to scrape sides until smooth
- 3
Cover and refrigerate aioli
- 4
Heat gas or charcoal grill
- 5
Soak skewers in water 10 minutes then drain
- 6
Thread tomatoes on 2 skewers leaving space between pieces
- 7
Thread remaining vegetables on remaining skewers
- 8
Brush vegetables with olive oil
- 9
Sprinkle with salt and pepper
- 10
Place kabobs on grill over medium heat
- 11
Cover grill and cook until grill marks form and vegetables are fork-tender
- 12
Serve kabobs with pesto aioli
Tips
Soak bamboo skewers for at least 10 minutes to prevent burning on the grill. Metal skewers work well too and don't require soaking.
Cook vegetables in order of cooking time - start with zucchini and squash, add onions next, then peppers, and finish with tomatoes to ensure everything is ready together.
Make the pesto aioli up to 2 days ahead and store covered in the refrigerator. The flavors actually improve with time.
Good to Know
Refrigerate leftover kabobs for up to 3 days. Store pesto aioli separately for up to 1 week.
Pesto aioli can be made up to 2 days ahead. Vegetables can be cut and skewered up to 4 hours before grilling.
Serve immediately while vegetables are warm and slightly charred. Provide extra pesto aioli on the side.
Common Mistakes
Don't overcrowd vegetables on skewers to ensure even cooking
Avoid cooking all vegetables for the same time as they have different cooking requirements
Don't skip soaking bamboo skewers or they will burn on the grill
Substitutions
Dairy-Free Swaps
General Alternatives
no soaking needed
FAQ
Can I make these kabobs in the oven instead of grilling?
Yes, roast at 425°F for 15-20 minutes, turning once halfway through cooking until vegetables are tender and lightly caramelized.
What if I don't have pine nuts for the pesto aioli?
Substitute with walnuts, almonds, or sunflower seeds. You can also omit nuts entirely for a nut-free version.
How long will the pesto aioli keep in the refrigerator?
The pesto aioli will stay fresh for up to 1 week when stored covered in the refrigerator.