Grilled Vegetables
Studies show that we should eat 4 to 5 cups of fruits and vegetables each day. Are you on track? Some days are better than others in our busy lives but one thing is for sure, Grilled Vegetables are always a winner with my family. They rank as high as roasted vegetables on our vegetable likeness scale.
Select your favorite veggies and follow these suggestions from Better Homes & Gardens. The next step to guarantee no vegetable leftovers is to serve the grilled goodies with a favorite sauce such as the Miso Dressing that was featured in my recent article on the Kansas City Chow Town Blog or an ever popular standby round our dinner table, pesto.
This is our go to pesto that is excellent with pasta or vegetables. Better yet, why not “sneak” more vegetables into your family’s diet by preparing pesto pasta and tossing with grilled vegetables. Now we’re talking…..
Basil Pesto
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts, toasted
2 cloves garlic, cut in half
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
2/3 cup olive oil
1/2 cup freshly grated Parmesan cheese
Place basil, nuts, garlic, salt and pepper in bowl of food processor. Pulse to finely chop. While the food processor is running, add oil in a steady stream. Process until smooth. Transfer to a medium bowl and stir in Parmesan cheese.
Makes about 1 cup
Tip: Toasting the pine nuts or walnuts intensifies the flavor. To toast the nuts, spread in a single layer on a baking sheet. Bake at 350° F for 5 to 7 minutes or until lightly toasted.
Leave a Reply