Last weekend we had our first ever garage sale. Since I live with my sister and her husband there wasn't much need to keep all my little kitchen gadgets. They've just been sitting in box for the past however many years it's been since I moved in. Given the meager penance I am given at my job I don't really see myself moving out anytime soon. So, while I was parting ways with all those things I've discovered that I have been collecting other things. Namely, recipes. I'm always on the search for a new recipe and since I can't really afford to buy cookbooks like I used to I just surf the web. "Hunting and gathering" I call it. Sometimes I think that I spend too much time and have more recipes than I can ever really get around to making but I keep doing it. I finally organized them two weeks ago in to a nice 3 ring binder only to discover that I need another binder. During lag times at work I'm searching recipes and I sometimes wonder if other people are looking over my shoulder and thinking that I'm looking at the cake and cookie recipes on Tastespotting. I'm not, I mean I look at them but I don't click through. Honest. Whenever I see magazines laying around in an office I flip through to the recipe section that most have and if there is something I like I steal it out of the magazine. Yep, I'm that girl. Sometimes I sneak the entire magazine into my purse. Why do I feel guilty about that? I mean are they really going to say something to me? Usually there is an abundance of magazines laying around anyway so I'm sure they wouldn't mind. I guess I could just ask but I don't because I like to walk on the wild side. My sister calls me the "diet coke of evil" but let's face it I'm more like TaB.
So here is a recipe riped straight out of some magazine I found laying on the counter at the hospital. Printed at the bottom of the page is WorkingMother.com June/July 2011. I've never heard of this magazine but they had about 5 kabob recipes in the back and I stole them all. This is recipe is a veggie kabob recipe with a pesto marinade. It turned out pretty tasty. I discovered that I'm not a very good kabober. That is, I don't skewer my veggies in a very orderly fashion. Some kabobs were heavy on the peppers and onions and others were loaded down with eggplants and tomatoes. I've got to work on this in the future. Plus I learned that those little wooden sticks are quite sharp after I kabobed myself a couple of times.
Pesto Veggie Kabobs
*Use any combo of veggie that you like.
1 eggplant, cut into chunks
1-2 zucchini, cut into chunks
2-3 bell peppers, cut into chunks
2 red onions, cut into quarters
1/2 of the pesto sauce (or more if you prefer), recipe follows
bamboo skewers, if wooden soak in water for at least 20 minutes before using
- While the grill heats put all the veggies in a large bowl and toss with pesto sauce until coated evenly.
- Skewer the veggies and grill until the veggies are browned and slightly soft. Serve with the excess pesto sauce if you have reserve.
3/4 C packed fresh basil leaves
1 T. fresh parsley
1 clove of garlic, rough chop
1/4 C. pine nuts
salt and pepper to taste
1/4 C. olive oil
- Add all ingredients except the oil to a food processor. Pulse until it forms a paste.
- Slowly drizzle in the oil while the processor runs on low.