BBQ: Pesto Veggies

BBQ: Pesto Veggies

Dips & Condiments,Savoury

We’ve spent much time having lunch outdoors and with our new BBQ set we are loving it even more! I found more eco-friendly coconut charcoal to use and I’ve found it to start quicker, even burn and no difference in taste.

This is a classic pesto marinade which is great for all veggies, potatoes, corn and the likes!

I’ve shared two options – to be cooked on the stovetop or on a charcoal grill.

The Recipe
Serves 4


  • Marinade:
  • 2 cup fresh basil
  • 1 cup nuts – walnuts, pine nuts, almonds, pistachios
  • 1 tsp salt
  • 4-6 cloves garlic
  • 1 tsp black pepper
  • ¼ cup olive oil
  • Vegetables cut into equal pieces:
  • Paneer
  • Onion wedges
  • Capsicum
  • Baby potatoes – par boiled
  • Mushrooms – whole


  • Place all the marinade ingredients in a mixer and pulse until you reach a smooth texture
  • Coat the equal cut veggies with the marinade and cover and refrigerate for at least an hour
  • When ready to grill / cook, put them through skewers and set aside to bring down to room temperature for 15 minutes or so
  • On charcoal grill:
  • Start up the coals in the bbq set
  • Place a grill on top
  • Place the skewers on top
  • Cook for 4 minutes on each side
  • Serve hot!
  • On stove top:
  • Place a large pan or grill pan on high heat
  • Once the pan is hot place the skewers on it and allow to cook on all sides
  • This could take between 7- 12 minutes each, depending on the size of the vegetables and heat

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