Tian-inspired pesto skewers

Serves 4
Preparation: 20 minutes
Cooking: 10 minutes
Recipe by Dorian Nieto

Ingredients

• 2 zucchinis
• 2 red onions
• 1 long eggplant
• 4 small tomatoes
• About 50 basil leaves
• 4 tablespoons olive oil
• 4 tablespoons pesto
• Salt and pepper

Preparation

1. Cut the zucchinis, tomatoes, and eggplant into slices about 1/2 cm thick, and the onions into slices 2 to 3 mm thick.
2. Spread pesto on one side of the eggplant slices.
3. Thread the vegetables and basil leaves onto skewers, alternating them.
4. Heat the griddle over medium heat.
5. Brush the skewers with olive oil.
6. Cook them for 5 minutes, turning them regularly.
7. Increase the heat of the griddle to high to finish cooking the skewers, browning them slightly. Salt and pepper at the end of cooking.

Tip

Make sure to choose vegetables of the same diameter.