Grilled vegetable salad with pesto dressing
Delight your taste buds with a delectable grilled vegetable salad drizzled with flavorful pesto dressing. A culinary masterpiece that is fresh, vibrant, and bursting with mouthwatering flavors.
Ingredients:
- 2 medium zucchini, sliced crosswise 1/2 inch thick
- 2 yellow squash, sliced crosswise 1/2 inch thick
- 2 red bell peppers, quartered lengthwise
- 2 medium red onions, sliced crosswise 1/2 inch thick
- 1 medium eggplant, sliced crosswise 1/2 inch thick
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon pine nuts
- 2 packed cups basil leaves
- 1 garlic clove, smashed
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1/4 cup freshly grated Parmesan cheese
Instructions:
- Start the charcoal grill or heat up the broiler. Coat the zucchini, squash, bell peppers, onions, and eggplant with 1/2 cup of olive oil and sprinkle with salt and pepper. Cook the vegetables in groups, flipping them occasionally, until they are soft and have a nice brown color, approximately 12 minutes for zucchini, squash, and peppers, and 20 minutes for eggplant and onions. Place the vegetables on a plate as they finish cooking and allow them to cool.
- Toast the pine nuts in a small pan until they turn slightly brown, usually around 1 minute. Combine the basil with garlic, lemon juice, water, and pine nuts in a food processor or blender and blend until they are finely chopped. While the machine is running, slowly pour in the remaining 1/2 cup of olive oil and blend until the mixture becomes smooth. Add the Parmesan cheese and pulse to mix. Season with salt and pepper. Pour the pesto sauce over the grilled vegetables and serve.
Summary:
- Calories: 2848 kcal
- Fat: 236 g
- Protein: 39 g
- Carbs: 180 g
- Potassium: 6454 mg
- Magnesium: 557 mg