Grilled Vegetable Salad with Pesto Dressing Recipe

Name: Grilled Vegetable Salad with Pesto Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, sliced crosswise 1/2 inch thick; 2 yellow squash, sliced crosswise 1/2 inch thick; 2 red bell peppers, quartered lengthwise; 2 medium red onions, sliced crosswise 1/2 inch thick; 1 medium eggplant, sliced crosswise 1/2 inch thick; 1 cup extra-virgin olive oil; Salt and freshly ground pepper; 1 tablespoon pine nuts; 2 packed cups basil leaves; 1 garlic clove, smashed; 1 tablespoon fresh lemon juice; 1 tablespoon water; 1/4 cup freshly grated Parmesan cheese

Servings: persons

2 medium zucchini, sliced crosswise 1/2 inch thick
2 yellow squash, sliced crosswise 1/2 inch thick
2 red bell peppers, quartered lengthwise
2 medium red onions, sliced crosswise 1/2 inch thick
1 medium eggplant, sliced crosswise 1/2 inch thick
1 cup extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon pine nuts
2 packed cups basil leaves
1 garlic clove, smashed
1 tablespoon fresh lemon juice
1 tablespoon water
1/4 cup freshly grated Parmesan cheese

1
Light a charcoal grill or preheat the broiler.
2
Brush the zucchini, squash, bell peppers, onions and eggplant with 1/2 cup of the olive oil and season with salt and pepper.
3
Grill the vegetables in batches, turning occasionally, until tender and browned, about 12 minutes for the zucchini, squash and peppers and 20 minutes for the eggplant and onions.
4
Transfer the vegetables to a platter as they are cooked and let cool.
5
In a small skillet, toast the pine nuts until lightly browned, about 1 minute.
6
In a food processor or blender, combine the basil with the garlic, lemon juice, water and pine nuts and pulse until finely chopped.
7
With the machine on, slowly add the remaining 1/2 cup of olive oil and process until smooth.
8
Add the Parmesan and pulse to blend.
9
Season with salt and pepper.
10
Drizzle the pesto dressing over the grilled vegetables and serve.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium zucchini, sliced crosswise 1/2 inch thick, 2 yellow squash, sliced crosswise 1/2 inch thick, 2 red bell peppers, quartered lengthwise, 2 medium red onions, sliced crosswise 1/2 inch thick, and more.

Yes, Grilled Vegetable Salad with Pesto Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Vegetable Salad with Pesto Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions