Vegetable Skewers With Parsley And Cashew Pesto - cooking recipe

Ingredients

1 1/2 cups parsley leaves
1/2 cup toasted unsalted cashews
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tbsp lemon juice
2 None red peppers, seeded and cut into 1-inch chunks
3 None zucchini, thickly sliced
1 2/3 lbs eggplant, cut into 1-inch chunks
8 None bamboo skewers, soaked
None None Couscous salad, to serve

Preparation

For the pesto, combine the parsley, cashews, Parmesan cheese, 1/4 cup of the oil and lemon juice in a food processor. Pulse to a rough loose paste. Season to taste.
Thread the vegetables alternately onto the skewers. Brush with remaining 1/4 cup oil and season to taste.
Heat a grill pan on medium-high heat or preheat the grill on medium. Cook the skewers for 6-8 mins, turning on all sides, until the vegetables are tender. Serve the skewers with the pesto. Accompany with couscous salad.