Grill-Roasted Vegetables with Basil Pesto
Bell peppers, eggplant and zucchini are staples in the Mediterranean garden. Here, they are roasted on a grill, along with sweet corn, until their textures are yielding and the flesh is lightly perfumed with smoke. Combined with classic Italian pesto, the grill-roasted vegetables make a delicious and colorful summer salad. The pesto can be made up to 2 days in advance and stored in a container in the refrigerator with a thin layer of olive oil poured over the top. If you like, make a double batch of the pesto, which can be tossed with pasta or served with grilled chicken or fish.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, coarsely chopped
- 1/4 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 2 cups lightly packed fresh basil leaves
- 1 cup extra-virgin olive oil
- 1 1/2 tsp. fresh lemon juice
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 large eggplant, about 1 lb., trimmed and cut lengthwise into slices 1/2 inch thick
- 3 zucchini, about 1 lb. total, trimmed and cut lengthwise into slices 1/2 inch thick
- 2 ears of corn, shucked
- Extra-virgin olive oil for brushing
- Kosher salt and freshly ground pepper, to taste
- 2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters