Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
Recommended Beverage: Spanish Rose wine
There’s nothing like a bounty of fresh vegetables, grilled and coated with homemade basil pesto. This recipe screams summer time with a nice garden salad and a glass of chilled Spanish rose wine, it’s a perfect dinner for a week night on the patio.
1 large eggplant sliced 1/2 inch thick
1 large zucchini sliced 1/2 inch thick
1 large summer squash sliced 1/2 inch thick
3 large ripe tomatoes sliced 1/2 inch thick
1 medium green bell pepper quartered and seeded
1 medium red bell pepper quartered and seeded
1 medium yellow bell pepper quartered and seeded
3 large portobello mushroom
1/2 cup extra virgin olive oil
1 recipe basil pesto
salt and pepper to taste
1. Oil and season all of the vegetables. Grill them over a medium hot grill for about 2 minutes on each side (depending on the vegetable).
2. Place the grilled vegetables, a few at time in a bowl with some of the pesto. Toss to coat and arrange on the plate or serving platter.
Chef’s Notes: Select what is in season in your area and try grilling those vegetables that you have in the garden.