Grilled Vegetables with Pesto

20 4 servings, 1/4 recipe (143 g) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 1/4 recipe (143 g) each

Look no further for your perfect grilled vegetable salad. In this recipe, peppers and asparagus are cooked to perfection with just a slight char and topped with our delicious variation on a traditional pesto. Add pine nuts to finish and you’re masterpiece is ready to serve.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Spray barbecue grate with cooking spray. Cut green pepper lengthwise into 4 pieces. Cut yellow pepper lengthwise in half, then crosswise into 1-inch-wide strips. Toss vegetables with 2 Tbsp. dressing.
  • Grill 5 to 8 min. or until crisp-tender, turning occasionally.
  • Serve topped with pesto and pine nuts.

Special Extra

Garnish with fresh parsley before serving.

How to Trim the Asparagus

To trim off the woody ends of asparagus stalks, grab each stalk and apply pressure at the bottom. The asparagus will naturally snap where the woody part ends. Or, line up asparagus spears on cutting board, then trim all to be the same length.

Servings

  • 4 servings, 1/4 recipe (143 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (143 g) each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 10g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 8g
Dietary fibre 3g
Sugars 3g
Protein 4g
   
Vitamin A 10 %DV
Vitamin C 140 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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