Summer Vegetable Skewers With Pesto Drizzle

• 3 cups fresh basil, packed
• 1 12 cups olive oil
• coarse salt
• 4 Japanese eggplants, cut diagonally into 1 1/2 inch thick pieces
• 4 squash, summer, cut diagonnally into 1 1/2 inch thick pieces
• 4 zucchini, cut diagonnally into 1 1/2 inch thick pieces
• fresh ground pepper

1. Bring a small saucepan of water to a boil.
2. Cook basil for 30 seconds.
3. Drain and rinse under cold water.
4. Dry basil gently with paper towels.
5. Process basil, oil, and 2 teaspoons salt in blender until smooth.
6. Strain through a sieve into a small bowl.
7. Preheat grill to medium.
8. Thread vegetables onto skewers (1 of each kind per skewer).
9. Brush lightly with basil oil, and season with salt and pepper.
10. Grill until softened, flipping often, about 12 minutes.
11. Drizzle with remaining basil oil.

fresh basil, olive oil, salt, japanese eggplants, summer, zucchini, fresh ground pepper

Taken from www.food.com/recipe/summer-vegetable-skewers-with-pesto-drizzle-333212 (may not work)