4 metal skewers
Prepare scape and herb pesto:
set aside 2-3 garlic scapes or garlic cloves
3/4 c basil leaves
1 T fresh oregano
2-3 T olive oil
Pulse in a food chopper or processor.
Remove the ends of 1 green and 1 yellow squash.
Using a French Peeler or a Madeline cut thin ribbons of 1 green and 1-yellow squash.
Gently fold but do not crease or snap the ribbon at about an inch from the top folding back and forth and threading each slice of the zucchini onto the skewer so that you are creating a coiled ribbon.
In between the folded ribbons place a small mushroom, a piece of colored pepper, a cherry or grape tomato and some slices of red onion.
Do not compress the ribbons or crowd the vegetables.
Brush the vegetables with a mixture of balsamic vinegar and olive oil.
Place skewers on a hot grill and allow to cook on each side until the vegetables are lightly charred and tender. A few minutes on all sides. You will need to stay near the grill to check on skewers.
Remove from the grill. Brush with pesto and serve hot or room temperature with grilled meats or fish.