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Marinated Vegetable Kabobs with Pesto Yogurt Sauce
A quick marinade, then threading on skewers takes these summery grilled vegetable kabobs with pesto yogurt sauce to a new level of delicious!
Course
Main Dish, Side Dish
Cuisine
American
Diet
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Marinade time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
544
kcal
Author
Kylee Ayotte
Equipment
Metal Skewers
Bamboo Skewers
Ingredients
Marinade
3/4
cup
white wine
1/4
cup
olive oil
2
teaspoons
italian seasoning
Vegetables
1
green zucchini
1
yellow squash
1/2
red onion
1
bell pepper
any color
Orzo
4
cups
cooked orzo pasta
2
tablespoons
basil pesto
Pesto Yogurt Sauce
1/2
cup
plain yogurt
1
tablespoon
prepared pesto
Instructions
If using wooden skewers, soak them 30 minutes prior to use (to prevent burning on the grill)
Marinade
Blend the wine, olive oil and seasonings together, in a large bowl. Set aside.
Vegetables
Cut zucchini, squash, red onion and bell peppers into chunks, and marinate in the bowl, turning every so often, for 15 minutes.
Thread the marinated vegetable on the skewers.
Preheat the grill to medium, and place them on the grill and cook until charred and perfect. Get yourself another beer.
Remove kabobs from grill,
Orzo
Combine the cooked orzo with pesto.
For the pesto yogurt sauce
Blend the pesto and yogurt together until smooth. Refrigerate until needed.
To Serve
Divide the orzo between plates, top with kabobs.
Drizzle with pesto yogurt sauce.
Devour (preferably with more beer)
Nutrition
Calories:
544
kcal
|
Carbohydrates:
68
g
|
Protein:
16
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
125
mg
|
Potassium:
501
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1373
IU
|
Vitamin C:
56
mg
|
Calcium:
99
mg
|
Iron:
4
mg