Grilled Vegetables With Pesto

Kitchen Cue: Pesto should be stored in an airtight container, with a thin layer of oil covering the surface, and can be kept chilled up to one week for these Grilled Vegetables With Pesto.

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Makes: 12  servings Prep 15 mins Start to Finish 25 mins


  • 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


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
  • cal.(kcal)165,
  • Fat, total(g)13,
  • chol.(mg)4,
  • sat. fat(g)3,
  • carb.(g)10,
  • fiber(g)3,
  • pro.(g)6,
  • sodium(mg)83,
  • Percent Daily Values are based on a 2,000 calorie diet
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