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1
Combine the olive oil, pesto, and lemon juice in a small bowl and whisk to mix thoroughly.
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2
Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
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3
If using wooden skewers, soak in water while prepping the vegetables to help prevent burning.
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4
Skewer the okra, red and yellow peppers, onion, squash, and tomatoes, alternating vegetables for varied flavor and color and adding a sage leaf every 3 or 4 vegetables.
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5
Be sure to leave some room at the dull end of each skewer free for easy handling.
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6
Brush the skewers with the vinaigrette and season with salt and black pepper to taste.
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7
Place on the grill and cook for 3 to 4 minutes per side, until the vegetables are slightly charred but still crisp-tender.
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8
Remove from the grill and serve warm with the remaining vinaigrette on the side, for dipping.
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9
These vegetable skewers are so fresh and flavorful that theyre often the first thing to go, even when theyre served with steak or other grilled meat.
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10
Embrace their popularity and make them the star of the show by serving over Pea and Bacon Pirlou (page 218), Creamy Cheese Grits (page 208), or Creamed Vegetable Rice (page 216) as a main dish, or serve alongside Grilled Grouper with Heirloom Tomato Salsa (page 102) or Molasses-Glazed Grilled Pork Tenderloin (page 165).
