Pesto grilled vegetable salad

Sep 10

Pesto grilled vegetable salad

This recipe is ideal for a fresh and vibrant spring or summer lunch. It’s packed with a variety of nutritious vegetables and healthy fats, making it both satisfying and nourishing. The bright flavors and wholesome ingredients make it a versatile dish—you can also serve the vegetables as a flavorful side for dinner. Plus, it keeps really well, so be sure to make extra because the leftovers are just as delicious and perfect for quick meals throughout the week!

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!