Vegetable Turkey Skewers with Pesto

Ingredients

• 10 g basil
• 10 g thyme
• 20 g Parmesan cheese
• 30 g pine nuts
• 1 Garlic clove
• 50 ml Vegetable broth
• 50 ml olive oil
• 500 g Turkey breast fillet
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 0.5 eggplant
• 3 shallots
• wooden skewers

Instructions

1. 1.

   Wash, dry, and strip the basil and thyme leaves; set aside some for garnish if desired. Grate the parmesan cheese. Toast the pine nuts in a dry pan until fragrant.

2. 2.

   Peel the garlic and blend it with the herbs, vegetable broth, olive oil, pine nuts, and parmesan in a blender until smooth.

3. 3.

   Rinse the turkey breast fillet under cold water, pat dry, and cut into bite-sized pieces.

4. 4.

   Wash and trim the vegetables. Cut the bell peppers into 2 cm cubes. Quarter the zucchini and eggplant lengthwise and slice into 1 cm thick rounds. Peel and halve the shallots.

5. 5.

   Alternate threading the vegetables and turkey onto the wooden skewers and grill over high heat for about 10 minutes until golden brown. Serve with pesto.