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Toss remaining 1/2 cup pesto with 1/2 lb. hot cooked pasta.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.
The tomatoes add a good source of vitamin A to these tasty skewers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Easy and light...not tomato eater in this house so I subbed zucchini and red pepper....served over rice and it a complete meal.
A great summer cook-out recipe. And it's fast, easy and fun to put together. It is also kid friendly put together recipe. My kids had fun putting them together while I did the cooking on the grill.
Ed from Boston, MA