How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer Vegetable Skewers With Pesto Drizzle?

You need 7 ingredients. The key ingredients include: 3 cups fresh basil, packed, 1 ½ cups olive oil, coarse salt, 4 Japanese eggplants, cut diagonally into 1 1/2 inch thick pieces, and more.

Is Summer Vegetable Skewers With Pesto Drizzle suitable as vegetarian?

Yes, Summer Vegetable Skewers With Pesto Drizzle falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Summer Vegetable Skewers With Pesto Drizzle?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Skewers With Pesto Drizzle Recipe

Name: Summer Vegetable Skewers With Pesto Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fresh basil, packed; 1 ½ cups olive oil; coarse salt; 4 Japanese eggplants, cut diagonally into 1 1/2 inch thick pieces; 4 squash, summer, cut diagonnally into 1 1/2 inch thick pieces; 4 zucchini, cut diagonnally into 1 1/2 inch thick pieces; fresh ground pepper

Try this homemade Summer Vegetable Skewers With Pesto Drizzle recipe the whole family will love. Made with fresh basil, olive oil, salt and Japanese egg…

This Summer Vegetable Skewers With Pesto Drizzle relies on simple, everyday ingredients such as fresh basil, packed, olive oil, coarse salt and fresh ground pepper. It comes together quickly and makes 4 servings, at about 877 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 cups fresh basil, packed
1 ½ cups olive oil
coarse salt
4 Japanese eggplants, cut diagonally into 1 1/2 inch thick pieces
4 squash, summer, cut diagonnally into 1 1/2 inch thick pieces
4 zucchini, cut diagonnally into 1 1/2 inch thick pieces
fresh ground pepper

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Quick Info

Servings
4 servings
Calories
877 kcal
Category
Vegetarian

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