Pesto Grilled Vegetables with Pine Nuts

Pesto Grilled Vegetables with Pine Nuts

Smoky grilled vegetables get tossed warm in basil pesto and toasted pine nuts.

Total 40 min Makes 4 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Zucchini, bell peppers, red onion, and asparagus pick up char on the grill, then get tossed warm with basil pesto so the sauce melts into every surface. Toasted pine nuts add crunch and a buttery finish. Serve as a side dish, a light main with crusty bread, or at room temperature for a picnic spread.

Ingredients

  • 2 medium zucchini, sliced lengthwise into 1/2-inch planks
  • 2 bell peppers, assorted colors, seeded and cut into wide strips
  • 1 red onion, cut into 1/2-inch thick rounds
  • 1 bunch asparagus, trimmed
  • 1 yellow squash, sliced lengthwise into 1/2-inch planks
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup basil pesto
  • 1/4 cup pine nuts, toasted
  • 1/4 cup shaved Parmesan cheese
  • 1 tablespoon fresh lemon juice

Method

  1. Preheat a gas or charcoal grill to medium-high heat, about 450°F.

  2. In a large bowl, toss the zucchini, bell peppers, red onion, asparagus, and yellow squash with the olive oil, salt, and pepper until evenly coated.

  3. Place the vegetables directly on the grill grates, arranging the asparagus crosswise so it doesn't fall through.

  4. Grill the zucchini, squash, and peppers for 4 to 5 minutes per side, until charred and tender-crisp.

  5. Grill the onion rounds and asparagus for 2 to 3 minutes per side, until lightly charred and just tender.

  6. Transfer all the grilled vegetables to a large platter or bowl as they finish cooking.

  7. While vegetables are still warm, cut any larger pieces into bite-sized portions, then toss with the basil pesto and lemon juice until evenly coated.

  8. Scatter the toasted pine nuts and shaved Parmesan over the top and serve warm or at room temperature.

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Rate this recipe

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Pesto Grilled Vegetables with Pine Nuts

Zucchini, bell peppers, red onion, and asparagus pick up char on the grill, then get tossed warm with basil pesto so the sauce melts into every surface. Toasted pine nuts add crunch and a buttery finish. Serve as a side dish, a light main with crusty bread, or at room temperature for a picnic spread.

40 min 4 servings 310 cal

Ingredients

  • 2 medium zucchini, sliced lengthwise into 1/2-inch planks
  • 2 bell peppers, assorted colors, seeded and cut into wide strips
  • 1 red onion, cut into 1/2-inch thick rounds
  • 1 bunch asparagus, trimmed
  • 1 yellow squash, sliced lengthwise into 1/2-inch planks
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup basil pesto
  • 1/4 cup pine nuts, toasted
  • 1/4 cup shaved Parmesan cheese
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    Preheat a gas or charcoal grill to medium-high heat, about 450°F.

  2. 2

    In a large bowl, toss the zucchini, bell peppers, red onion, asparagus, and yellow squash with the olive oil, salt, and pepper until evenly coated.

  3. 3

    Place the vegetables directly on the grill grates, arranging the asparagus crosswise so it doesn't fall through.

  4. 4

    Grill the zucchini, squash, and peppers for 4 to 5 minutes per side, until charred and tender-crisp.

  5. 5

    Grill the onion rounds and asparagus for 2 to 3 minutes per side, until lightly charred and just tender.

  6. 6

    Transfer all the grilled vegetables to a large platter or bowl as they finish cooking.

  7. 7

    While vegetables are still warm, cut any larger pieces into bite-sized portions, then toss with the basil pesto and lemon juice until evenly coated.

  8. 8

    Scatter the toasted pine nuts and shaved Parmesan over the top and serve warm or at room temperature.