These tasty beef and vegetable skewers reach a whole new level when topped with a parsley-basil pesto vinaigrette. Use any remaining vinaigrette to toss with grilled potatoes or other vegetables.
Avoiding Additives and Preservatives
Look for a red wine vinegar with no sulfites added, such as Eden Organic brand. For more recipes using all-natural ingredients, visit Eye For A Recipe.
- 1 lb (500 g) steak cut into 1½-inch (3.8 cm) cubes
- 1 red onion
- 1 each sweet red and green pepper
- 1 small eggplant
- 12 mushroom caps
- Olive oil
- 3 large garlic cloves, quartered
- 1 tsp (5 ml) salt
- 2 cups (500 ml) packed fresh parsley
- 1 cup (250 ml) packed fresh basil
- 3 tbsp (45 ml) red wine vinegar
- 1 tsp (5 ml) granulated sugar
- ⅔ cup (150 ml) olive oil
In food processor, puree garlic and salt. Add parsley and basil and process into fine paste.
With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste. Makes 1 cup (250 ml).
Cut beef into 1½-inch (3.8 cm) cubes and cut vegetables into similar-sized chunks.
Thread steak, onion, peppers, eggplant and mushrooms onto skewers and brush with oil.
Place skewers on greased grill over high heat. Cook for 2 minutes. Reserving half of pesto vinaigrette, brush some of the remaining vinaigrette over the brochettes. Serves 4.
From Canadian Living’s Best Barbecue Cookbook