Grilled Veggies with Arugula-Mint Pesto Sauce
PREP 30 minutes
GRILL 25 minutes
SERVES 10
Ingredients:
- 1 cup lightly packed arugula
- 1⁄2 cup lightly packed fresh mint leaves
- 1⁄2 cup olive oil
- 2 Tbsp. pine nuts, toasted*
- 1 Tbsp. lime juice
- 2 cloves garlic, minced
- 1⁄4 cup finely shredded
- Parmesan cheese (1 oz.)
- Coarse sea salt and black pepper
- 12 baby carrots with tops, trimmed
- 6 small red shallots, peeled
- 6 miniature sweet peppers, halved and seeded
- 2 cups fresh cremini mushrooms
- 6 baby zucchini and/or yellow summer squash, halved lengthwise
- 10 to 12 miniature pattypan squash
- Nonstick cooking spray
- 12 baby heirloom tomatoes
Directions:
- For sauce, in a blender or food processor combine the first six ingredients (through garlic). Cover and blend until smooth, scraping down sides as needed. Add cheese. Cover and blend just until combined. Season to taste with sea salt and black pepper.
- Cut any large carrots in half lengthwise. In a covered large saucepan cook carrots in a small amount of boiling water about 5 minutes or just until tender; drain well. Place carrots and the next five ingredients (through pattypan squash) in a resealable bag set in a large bowl. Add 1⁄4 cup of the sauce to bag. Seal bag; turn to coat vegetables.
- Lightly coat an unheated grill basket with cooking spray. Heat the basket, covered, over medium heat 1 minute. Add the vegetable mixture to wok. Cover and grill about 25 minutes or until tender, stirring occasionally. Stir tomatoes into vegetable mixture.
- Arrange vegetables on a serving platter and serve with the remaining sauce. If desired, sprinkle with additional fresh mint leaves.
[update title="TIP" icon="info-circle"]To toast pine nuts, preheat oven to 350°F. Spread pine nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, watching carefully to avoid burning and shaking pan once or twice.[/update]
[info title="Nutritions" icon="info-circle"]Per Serving 157 cal., 13 g fat (2 g sat. fat), 1 mg chol., 92 mg sodium, 9 g carb., 2 g fiber, 3 g sugars, 3 g pro.[/info]
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