Grilled Seasonal Vegetables Recipe

Time30m

Serves4

Squashes, bell peppers, fennel, asparagus, onions and carrots with fresh basil pesto glaze.

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Ingredients

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1
Prepare the Vegetables
Wash all the vegetables thoroughly. Cut the zucchini, yellow squash, bell peppers, onion, and carrots into bite-sized pieces. Trim the ends of the asparagus and cut the fennel into wedges.
2
Preheat the Grill
Preheat your grill to medium-high heat, around 400°F (200°C).
3
Toss with Olive Oil
In a large mixing bowl, add all the chopped vegetables. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper to taste.
4
Grill the Vegetables
Place the vegetables on the grill. Cook for about 5-7 minutes on each side or until they are tender and have nice grill marks. Make sure to turn them occasionally for even cooking.
5
Prepare the Basil Pesto Glaze
While the vegetables are grilling, prepare the basil pesto by blending fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth.
6
Glaze the Vegetables
Once the vegetables are done grilling, remove them from the grill and drizzle the basil pesto glaze over the top. Toss gently to combine.
7
Serve
Transfer the glazed vegetables to a serving platter. Garnish with additional fresh basil if desired and serve warm.