Pesto grilled vegetable salad

Plant Based

Jun 14

This recipe is the perfect spring or summer lunch. Its loaded with nutritious vegetables and healthy fats! You can even enjoy the vegetables as a side dish for dinner! They make delicious leftovers as well so always make extra!

Pesto grilled vegetable salad

Serves 4-6

Prep time: 20 mins

Cook Time: 20 mins

Total time: 40 mins

INGREDIENTS

Pesto veggies

2 romanesco squash, sliced diagonally chunks
1 lb shiitake mushrooms, stems removed
1 red bell pepper, cut into 1 inch chunks
2 tbsp extra virgin olive oil, for grilling
1 tsp salt
1 tsp pepper
1 cup basil
¼ cup pine nuts
¼ cup extra virgin olive oil
Juice of one lemon
1 tsp salt
1 clove garlic
1 tsp pepper

Salad components

2 head butter or bibb lettuce
1 tbsp balsamic vinegar
Juice of one lemon
1 tsp salt
1 tsp pepper
½ tbsp extra virgin olive oil
1 half avocado

INSTRUCTIONS

Preheat a cast iron grill pan over medium- low heat. If you do not have a cast iron grill pan, you can saute the vegetables instead.
Wash and prep your vegetables.
Add all of your pesto ingredients into the food processor until smooth texture. Taste and adjust seasoning. Mix the pesto with your vegetables, add your extra salt and pepper.
Turn your cast iron to medium- high heat, drizzle with olive oil and lay your vegetables into a row where they are not stacked on-top of each-other. Grill the vegetables for 5-6 minutes each side. You want yummy grill marks to form.
While your vegetables are cooking, go ahead and prepare your salad. Add all the ingredients into a cup and mix with a fork. Taste and adjust to preferred seasoning.
When vegetables are finished cooking, pour your dressing over the lettuce. Place into your bowl, top with pesto veggies and add sliced avocado to the bowl. I like to add any extra pesto I have to the top of the avocado.
Serve immediately while still fresh + delicious! Bon Appetit!