ingredients
Beef and Vegetable Skewers
Pesto Vinaigrette
directions
Cut beef into 1 1/2-inch (4 cm) cubes. Cut onion into similar-size chunks. Core, seed and cut red and yellow peppers into similar-size squares. Cut zucchini into thick slices.
Alternately thread steak, onion, peppers, zucchini and mushrooms onto metal skewers; brush lightly with oil.
Place skewers on greased grill over high heat; cook for 2 minutes. Reserving half of the Pesto Vinaigrette, brush some of the remaining vinaigrette over skewers.
Cook, turning and basting occasionally with vinaigrette, for 10 to 12 minutes or until beef is medium-rare and vegetables are tender-crisp.
Remove to platter and tent with foil; let stand for 5 minutes. Season with salt and pepper to taste. Serve with reserved vinaigrette.
In food processor, puree garlic and salt until pastelike. Add parsley and basil; process until in a fine paste. With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste.
Yield: 1 cup (250 mL)