Best Grilled Vegetables With Collard Green Pesto Recipes
15 MINUTE GRILLED VEGGIES WITH PESTO
There's nothing quite like learning how to cook vegetables on the grill. The smoky flavor isn't the only good thing, grilled veggies are easy and healthy. Try our 15 Minute Grilled Veggies with Pesto!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat the grill to high heat.
- Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
- Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
- Add the veggies to the grill being careful to not drop any between the grates.
- Turn the grill to medium heat and cook for 1-2 minutes, and flip.
- Cook for an additional 2-3 minutes or until tender.
- Remove from the grill and place on a large serving platter.
- Drizzle with pesto and pine nuts and extra salt and pepper if needed.
- Serve immediately
Nutrition Facts : ServingSize 1 Cup, Calories 108 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 5 g
GRILLED VEGETABLE PESTO SANDWICHES
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. -Tanya Mehta, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.
Nutrition Facts : Calories 748 calories, Fat 37g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 1476mg sodium, Carbohydrate 91g carbohydrate (15g sugars, Fiber 9g fiber), Protein 23g protein.
COLLARD GREEN PESTO LINGUINE
Provided by Sunny Anderson
Time 30m
Yield 6 servings and 3 cups pesto
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
- Add the linguine to the pot of salted boiling water and cook according to package instructions.
- Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
- To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
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