Vegetable Skewers With Parsley And Cashew Pesto

• 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

1. 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.
2. Thread the vegetables alternately onto the skewers. Brush with remaining 1/4 cup oil and season to taste.
3. 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.

parsley, cashews, parmesan cheese, olive oil, lemon juice, red peppers, zucchini, eggplant, bamboo skewers, couscous salad

Taken from recipes-plus.com/api/v2.0/recipes/27083 (may not work)