Skewered Vegetable Roast With Sage Pesto

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By Joe Yonan

This roasted stack of vegetables takes connected vacation flavors from a sage-infused pesto and smoked Gouda cheese.

You’ll request 3 17-inch-long level metallic skewers.

Adapted from a look successful “The Chubby Vegetarian,” by Justin Fox Burks and Amy Lawrence (Susan Schadt Press, 2016).

Ingredients

1 mean Italian eggplant (1 pound), sliced into 1/2-inch rounds
1 tablespoonful positive 1/2 spoon good salt
2 ample reddish doorbell peppers
1/3 cups conifer nuts
3/4 cupful extra-virgin olive oil
15 cloves garlic, smashed
2 cups lightly packed parsley leaves and tender stems
1/2 cupful packed sage leaves, positive much for garnish
1/3 cupful reddish vino vinegar
5 ample portobello mushroom caps
1 tiny (1 pound) delicata squash
1 ample achromatic onion, chopped into 1/2-inch slices
1/2 teaspoons crushed achromatic pepper
6 ounces (4 ample slices) smoked Gouda oregon smoked mozzarella)
Cooked orzo oregon couscous, for serving
Balsamic vinegar, for drizzling
Rosemary sprigs, for garnish

Adapted from a look successful “The Chubby Vegetarian,” by Justin Fox Burks and Amy Lawrence (Susan Schadt Press, 2016).

Tested by Joe Yonan.

Published November 15, 2016

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Updated March 15, 2026

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