Pesto Grilled Vegetables with Pine Nuts

This recipe for Pesto Grilled Vegetables with Pine Nuts showcases the delightful combination of smoky grilled vegetables enhanced by the rich flavor of homemade pesto sauce. The addition of crunchy pine nuts provides an enjoyable texture contrast. This dish is suitable for a summer barbecue or a relaxing evening meal, offering a vibrant and nutritious option that will leave you wanting more.

Ingredients

• 2 medium zucchinis, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1/2 cup cherry tomatoes
• 1/4 cup pine nuts
• 1/2 cup fresh basil leaves
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup parmesan cheese, grated

Instructions

1. Preheat the grill to medium-high heat, approximately 375°F (190°C).
2. In a food processor, combine fresh basil, minced garlic, 1/4 cup pine nuts, and grated parmesan cheese. Pulse until finely chopped.
3. Slowly add 1/4 cup olive oil while pulsing to create a smooth pesto sauce. Adjust seasoning with salt and pepper to taste.
4. In a large bowl, toss sliced zucchinis, red bell pepper, yellow bell pepper, and cherry tomatoes with a drizzle of olive oil, and a pinch of salt and pepper, ensuring all vegetables are evenly coated.
5. Place the vegetables on the preheated grill and cook for 3-4 minutes on each side, until they are tender and slightly charred.
6. Once grilled, transfer the vegetables to a serving platter and drizzle with the prepared pesto sauce.
7. Garnish the dish with extra pine nuts and a few fresh basil leaves.
8. Serve promptly.

Keywords: Healthy, Summer, Barbecue

Spice Rack: Salt, Pepper

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