Print
ShareGrilled Vegetables With Pesto
I Like This!
(1)
Makes: 12
servings
Prep:
15 mins
Start to Finish: 25 mins
Start to Finish: 25 mins
Ingredients
- 1 cup packed fresh cilantro sprigs
- 1 cup packed fresh basil leaves
- 1/2 cup chopped fresh chives
- 1/2 cup pine nuts, toasted
- 1/2 cup freshly, finely grated Parmesan cheese
- 1/3 cup extra-virgin olive oil, plus additional for brushing
- 1 teaspoon chopped garlic
- 2 pounds eggplant, cut lengthwise into 1/4-inch-thick slices
- 2 pounds zucchini and summer squash cut lengthwise into 1/4-inch-thick slices
Directions
1. Puree herbs, nuts, Parmesan, oil, and garlic in a food processor until smooth; salt and pepper to taste.
2. Preheat grill. Brush vegetables with oil, season with salt and pepper and grill over moderate heat, on lightly oiled rack, turning, until golden brown and tender, about 4 minutes. Transfer to a platter; serve with pesto. Makes 12 servings.
Nutrition Facts
- Servings Per Recipe 12
- Calories(kcal)165,
- Protein(gm)6,
- Carbohydrate(gm)10,
- Fat, total(gm)13,
- Cholesterol(mg)4,
- Saturated fat(gm)3,
- Dietary Fiber, total(gm)3,
- Sodium(mg)83,
- Percent Daily Values are based on a 2,000 calorie diet
|
