Summer Squash Mini-Skewers

If you want to wow some vegan-skeptics this summer with a colorful and tasty dish, look no further than these summer squash mini-skewers. They look and taste gourmet, but are totally foolproof. Like, try to mess them up. You can't. Basically, you can use any yummy gourd you want, but I chose these because they were in season and so vibrantly colored. Here's how it goes:

Summer Squash Mini-Skewers

Ingredients

• 1 large pattypan squash
• 1 large golden zucchini
• 1 yellow crookneck squash
• 1 cup marinara sauce
• 1 cup vegan pesto

To Make

Slice your squash into bite-sized pieces. Your squash pieces should be about 1/2 to 1 inch thick. Place a large saucepan over medium heat and (VERY LIGHTLY) spray the pan with cooking spray. You don't want your squash to be too wet or mushy, dry blackening will help prevent this. Add your squash in one layer and heat for several minutes or until blackened. Flip as needed to cook all sides evenly.

Meanwhile, heat your oven to 375 degrees and line a baking sheet with foil. After your squash pieces are blackened, remove from heat and begin stacking. Place one piece of squash on your baking sheet. Top with a teaspoon of marinara. Layer a second piece of squash on top, add a teaspoon of pesto. Continue to stack squashes and alternate sauces until it's at your desired height. Hold in place with a toothpick or skewer. Bake in the oven for 8 to 10 minutes, allowing your sauces to get bubbly. Garnish with dollops of marinara and pesto. Serve alone or with pasta and rice. This would also be ideal for colorful appetizers, served on crispy bread.