Ingredients
8 Bamboo Stick Skewers
2 Red Bell Peppers
2 Green Bell Peppers
2 Yellow Bell Peppers
1 White Onion
2 cups Baby Bella Mushroom (Cremini)
1 cup Grape Tomatoes
2 Zucchinis
1 tsp Black Pepper
1 tsp Salt
2 tbsp. Olive Oil
FOR THE PESTO:
2 cups Arugula
1/4 cup Sunflower Seed
1 tsp Salt
1 Garlic Clove
2 tbsp. Olive Oil
Directions
1
If you are using bamboo skewers, soak them in water for at least 2 hours before using them.
2
Wash all your vegetable and leave in a sieve to drain and dry completely. You may want to do this step at least an hour before cooking them.
3
Preheat your oven to 400F for about 15 minutes to make sure it's really hot.
4
Cut all the peppers and onion into square chunks then cut the zucchinis in about half an inch slice. Leave the mushrooms and tomatoes as they are.
5
The next step is to start arranging the vegetables on the skewers as you like. I started off with green pepper, then red, then zucchini, then slices of onions, 1 mushroom, more onions, another zucchini slice, yellow pepper, another green one then I finished it off with one grape tomato on top.
6
Combine salt and pepper with olive oil. Mix well together then use a small basting brush to coat each skewer with it.
7
Set on a baking tray and roast them for 3 minutes on each side for a total of 6 minutes.
8
To make the arugula pesto, combine all the ingredients into a food processor and blend/chop for at least 1 minute. It is up to you how chunky or smooth you want your pesto to be.
9
Serve the vegetable skewers with some arugula pesto on the side.