Recipes :: entrees - appetizers - desserts - miscellaneous
Grilled Summer Veggies with Pesto posted by lmyers04


This dish transforms your fridge full of misc. vegetables into a gourmet feast! Serve over pasta or simply by itself, either way, its friggin' gooooooood.

1 small eggplant, chopped
1 zucchini, chopped
1 yellow squah, chopped
1 red bell pepper, cored, seeded, chopped.
1/2 onion, chopped
salt and freshly ground black pepper
2 cloves garlic, chopped
3 tbsp olive oil
1 tbsp balsamic vinegar or red wine vinegar
1 tbsp minced fresh oregano or 1/2 tsp dried
1 tsp fresh thyme or 1/4 tsp dried
About 1/2 cup to 1 cup store bought pesto or makes your own by following Lindsey's Perfect Pesto recipe!


Preheat oven to 350 F.  Add eggplant, zucchini, squash, bell pepper, and onion to a large casserole baking dish.  

In a small bowl, combine salt and pepper, garlic, olive oil, vinegar, oregano, and thyme. Mix until well blended.  Next add the pesto, and mix until well blended.  Some people like alot of pesto, some like a little pesto, it's up to you.

Pour pesto mixture over vegies and toss with tongs to ensure it is evenly distributed.

Bake for about 30 minutes.

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