Grilled Vegetables With Pesto

Grilled Vegetables With Pesto Recipe
Photo: William Dickey; Styling: Rose Nguyen

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Grill: 6 Minutes


2 medium-size yellow squash
2 medium zucchini
1 medium-size red bell pepper
3 tablespoons refrigerated pesto
Salt and pepper to taste


1. Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch-thick strips.

2. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until tender.

3. Toss hot vegetables with pesto. Sprinkle with salt and pepper to taste, and serve immediately.

Note: For testing purposes only, we used Buitoni Pesto With Basil.

May 2007
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