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Prep Time
15 Mins
Grill Time
6 Mins
Yield
Makes 4 servings
Photo: William Dickey; Styling: Rose Nguyen

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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