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grilled veggies with basil pesto sauce

Vibrant Grilled Veggies

Grill a colorful medley of asparagus, zucchini, yellow squash, bell peppers, portobello mushrooms, red onions, and cherry tomatoes, then drizzle with basil pesto for a vibrant, healthy summer dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 103 kcal

Equipment

  • knife
  • cutting board
  • grill

Ingredients
  

  • 1 bunch asparagus
  • 1 yellow squash
  • 1 zucchini
  • 5 mini bell peppers
  • 1 red onion
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 3 tablespoons basil pesto

Instructions
 

  • Prep Time! Rinse all your veggies thoroughly and get them ready for the grill:
    -Asparagus: Trim off one inch of the ends.
    -Zucchini & Yellow Squash: Slice them lengthwise.
    -Portobello Mushrooms: Slice into thick, hearty strips.
    -Red Onions: Slice them into rounds.
    -Cherry Tomatoes: Skewer them for easy grilling.
  • Get Saucy! Drizzle the veggies with olive oil and sprinkle with salt for that perfect flavor boost.
  • Grill & Chill: Preheat your grill or grill pan to medium-high heat. Cook the vegetables for about 3 to 5 minutes on each side, or until they’re as tender and charred as you like.
  • Plate & Pesto: Arrange the grilled veggies on a serving plate and drizzle generously with basil pesto sauce.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 103kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 182mgPotassium: 570mgFiber: 4gSugar: 7gVitamin A: 1.965IUVitamin C: 65mgCalcium: 55mgIron: 3mg