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🍽️ Vegetable Turkey Skewers with Pesto

368 kcal · 30 min · 4 servings

Ingredients

• 10 g basilica (0.5 bunch)
• 10 g thyme (0.5 bunch)
• 20 g parmesan (1 piece)
• 30 g pine nuts (2 tbsp)
• 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 skewer

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake the herbs dry.
3. 3. Pluck the leaves off the stems.
4. 4. Set aside a few leaves for garnish.
5. 5. Grate the cheese finely.
6. 6. Heat a pan without fat.
7. 7. Roast the pine nuts in the pan.
8. 8. Remove the pine nuts from the heat as soon as they smell fragrant.
9. 9. Peel the garlic.
10. 10. Put the garlic, herbs, vegetable broth, olive oil, pine nuts, and Parmesan into a blender.
11. 11. Blend the mixture until smooth.
12. 12. Rinse the turkey breast fillet under cold water.
13. 13. Pat the meat dry with a kitchen towel.
14. 14. Cut the meat into bite-sized pieces.
15. 15. Wash the vegetables.
16. 16. Remove the tough parts of the vegetables.
17. 17. Cut the bell peppers into pieces about two centimeters in size.
18. 18. Cut the zucchini and eggplant lengthwise into quarters.
19. 19. Slice the zucchini and eggplant quarters into slices about one centimeter thick.
20. 20. Peel the shallots.
21. 21. Halve the shallots.
22. 22. Thread the vegetables and meat alternately onto the wooden skewers.
23. 23. Preheat the grill.
24. 24. Grill the skewers on the hot grill.
25. 25. Grill the skewers for about ten minutes.
26. 26. Grill the skewers until they are golden brown.
27. 27. Serve the skewers with the pesto.

Nutrition per serving

• kcal: 368
• Protein: 37 g · Fett/Fat: 20 g · Carbs: 10 g