Grilled Vegetable Kabobs with Pesto Aioli

Pesto Aioli

• 2 cups fresh basil leaves
• 1 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 3 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt

Kabobs

• 12 (10-inch) bamboo skewers
• 1 cup cherry tomatoes
• 2 medium red bell peppers, cut into 1 1/4-inch pieces
• 2 medium yellow bell peppers, cut into 1 1/4-inch pieces
• 1 medium sweet onion, cut into 1 1/2-inch wedges
• 2 medium zucchini, cut on the bias into 1 1/2-inch pieces
• 2 yellow summer squash, cut on the bias into 1 1/2-inch pieces
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper