Recipe by Southern Living May 2007

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Credit: William Dickey; Styling: Rose Nguyen

Recipe Summary test

prep:
15 mins
grill:
6 mins
total:
21 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

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