Grilled Veggies With Pesto Recipe

Name: Grilled Veggies With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 yellow squash small, ends trimmed; 3 zucchini small, ends trimmed; 2 japanese eggplant small, ends trimmed; 2 portobello mushrooms stemmed; 2 sweet potatoes ends trimmed; 1 bunch asparagus ends trimmed; 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon ground pepper fresh; 1 cup baby spinach leaves packed; 2 cups basil leaves packed; 4 tablespoons extra virgin olive oil; 1/4 cup chopped walnuts; 1 clove garlic; 1/4 teaspoon kosher salt or to taste; 1/2 teaspoon ground pepper fresh; 1/4 cup walnuts

Servings: persons

3 yellow squash small, ends trimmed
3 zucchini small, ends trimmed
2 japanese eggplant small, ends trimmed
2 portobello mushrooms stemmed
2 sweet potatoes ends trimmed
1 bunch asparagus ends trimmed
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper fresh
1 cup baby spinach leaves packed
2 cups basil leaves packed
4 tablespoons extra virgin olive oil
1/4 cup chopped walnuts
1 clove garlic
1/4 teaspoon kosher salt or to taste
1/2 teaspoon ground pepper fresh
1/4 cup walnuts

1
Heat outdoor grill to medium-high heat. Place the slicing disc in the work bowl of a KitchenAid(R)Pro Line(R)16 cup Food Processor set at the sixth notch from the left. Place the yellow squash into the lid opening horizontally and insert the large feed tube gently. On low speed, slice the squash. Repeat the same procedure with the zucchini and eggplant. Remove vegetables and set aside in a very large bowl.
2
Place the portobellos and sweet potatoes into the feed tube vertically and again, insert the large feed tube gently to slice. Add portobellos and sweet potatoes to the squash mixture, along with the asparagus and toss very gently with the olive oil, salt and pepper.
3
Grill in 2 batches over medium-high for 8-10 minutes, or until desired tenderness, turning halfway through. Remove from grill and serve hot, or at room temperature, with Spinach Walnut Pesto.
4
Place the mini-bowl inside the work bowl of the food processor and fit it with the mini-blade. Push to lock.
5
Process the spinach in 2 batches until very finely chopped, about 30 seconds per batch. Add in the basil and the olive oil and continue processing another 30 seconds or until all incorporated.
6
Add in the garlic, walnuts, salt and pepper and process 20-30 seconds. Add more salt and pepper to taste and pulse 3 times to incorporate.
7
Tip: Puree any leftover vegetables in food processor and serve on crostini as a grilled vegetable spread.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 yellow squash small, ends trimmed, 3 zucchini small, ends trimmed, 2 japanese eggplant small, ends trimmed, 2 portobello mushrooms stemmed, and more.

Yes, Grilled Veggies With Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veggies With Pesto

How did you like this recipe?

Frequently Asked Questions