Grilled vegetable skewers with creamy pesto dip Ⓥ

For 2 people. Marinated vegetable skewers of bell pepper, mushrooms, onion and zucchini, grilled until nice and crispy. Served with a creamy pesto dip. Pairs well with the non-alcoholic red wine Cognato Red .
Grilled vegetable skewers with creamy pesto dip Ⓥ


For the Vegetable Skewers:

  • 1 red bell pepper
  • 1 green bell pepper
  • 200 grams mushrooms
  • 1 onion
  • 1 zucchini
  • Wooden skewers, soaked in water (to prevent burning)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Creamy Pesto Dip:

  • 100 grams Greek yogurt
  • 2 tablespoons green pesto
  • 1 clove garlic
  • Juice of 1/2 lemon
  • Salt and black pepper to taste

Bring directly

Packshot alcoholvrije rode wijn van Cognato Red

Cognato - Red


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    Let's make this cocktail

  • 1

    Preparing the Vegetable Skewers: Thread the red bell pepper chunks, green bell pepper chunks, mushrooms, onion pieces, and zucchini slices alternately onto the wooden skewers.

  • 2

    Marinating the Vegetable Skewers: Brush the vegetable skewers with olive oil and season with salt and black pepper to taste.

  • 3

    Grilling the Vegetable Skewers: Preheat the grill pan or barbecue to medium-high heat.

  • 4

    Place the vegetable skewers on the grill and cook for 8-10 minutes, or until they are nicely caramelized and crispy on the outside, and the vegetables are tender on the inside. Turn them regularly for even grilling.

  • 5

    Making the Creamy Pesto Dip: In a bowl, mix the Greek yogurt, green pesto, minced garlic, and lemon juice.

  • 6

    Season the dip with salt and black pepper to taste.

  • 7

    Serving: Serve the grilled vegetable skewers immediately, along with the creamy pesto dip on the side.