Grilled Vegetables With Pesto

Ingredients

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

Preparation

1. 1. Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch-thick strips.
2. 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. 3. Toss hot vegetables with pesto. Sprinkle with salt and pepper to taste, and serve immediately.
4. Note: For testing purposes only, we used Buitoni Pesto With Basil.