Serves 4 to 6 • Prep Time 12 minutes • Cook Time 4 to 6 minutes

To enhance this veggie side dish, use a good-quality store-bought pesto, or try our homemade recipe below for a truly fresh taste.

2 eggplants, cut into chunks
2 zucchinis, cut into chunks
2–3 bell peppers, stalks removed, seeded and cut into chunks
12–16 cherry tomatoes
4 red onions, cut into quarters
1 cup pesto sauce
4–6 wooden or bamboo skewers, soaked in water before use

1) Preheat the grill. Meanwhile, put all vegetables and pesto in a deep bowl and toss until well coated. Thread skewers, alternating vegetables so each kabob has a good variety. Reserve remaining pesto in the bowl.

2) Place skewers on the grill and cook 2 to 3 minutes on each side, until vegetables are nicely browned and slightly tender. Serve with reserved pesto on the side for anyone who wants extra for drizzling.

Excerpted from Easy Grilling, published by Ryland Peters & Small. Copyright 2010.

Easy Pesto Sauce
Basil is an easy-to-grow herb, making it the perfect gardening project for kids. When you have enough leaves, this pesto is a tasty reward for their efforts.

Makes 2/3 cup • Prep Time: 5 minutes
3 cup packed fresh basil leaves
1 tablespoon fresh parsley
1 clove garlic, thinly sliced
4 tablespoons butter, softened
1 cup pine nuts
1 cup freshly grated
Parmesan cheese
salt and freshly ground
pepper to taste
1 cup extra-virgin olive oil

Put basil and parsley in a food processor and pulse until roughly chopped. add garlic, butter, nuts, cheese, salt and pepper. Process until it forms a paste, then slowly drizzle in oil, continuing to process the mixture until it becomes a thin saucelike consistency.

Pesto recipe by Jennifer Perillo, InJenniesKitchen.com