Ingredients
- 8-10 Bamboo Skewers
- 1/2 cup Bellino Extra Virgin Olive Oil
- 1/4 cup Bellino Balsamic Vinegar of Modena
- 1/3 cup Bellino Pesto Sauce
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/8 tsp Cento Ground Black Pepper
- 2 Yellow Squash, cut into ½-inch rounds
- 2 Zucchini, cut into ½-inch rounds
- 1 pint Cherry Tomatoes
- 2 Bell Peppers, diced into 1-inch squares
- Cento Classico Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Soak skewers in water for 20 minutes-1 hour before cooking to prevent burning. In a small bowl, create pesto dipping oil by whisking together oil, balsamic vinegar, pesto, salt and pepper. Thread vegetables on skewers in your desired pattern. Heat grill or grill pan to medium-high heat. Brush grill or grill pan with 1 tbsp classic olive oil, using more as needed. Grill for 2-3 minutes per side, or until gill marks appear and vegetables are fork-tender. Season with salt and pepper, if desired. Serve with pesto dipping oil. Serves 4-6.
