These vegetarian kebabs take the elements of classic bruschetta and reconstruct them on skewers. The pesto gets brushed on after the skewers leave the grill, so it stays bright green and fresh-tasting. These are perfect for passing as a substantial hors d’oeuvre at a backyard cocktail party or before an alfresco dinner.
Turn this into a grilled caprese salad: Once your kebabs are cooked and slathered with pesto, slide them into a serving bowl (removing the skewers) and add some fresh bocconcini mozzarella. Toss and serve, adding a bit more pesto if you like.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...