Grill-Roasted Vegetables with Basil Pesto

Bell peppers, eggplant and zucchini are staples in the Mediterranean garden. Here, they are roasted on a grill, along with sweet corn, until their textures are yielding and the flesh is lightly perfumed with smoke. Combined with classic Italian pesto, the grill-roasted vegetables make a delicious and colorful summer salad. The pesto can be made up to 2 days in advance and stored in a container in the refrigerator with a thin layer of olive oil poured over the top. If you like, make a double batch of the pesto, which can be tossed with pasta or served with grilled chicken or fish.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Grill-Roasted Vegetables with Basil Pesto
Review 1 for Grill-Roasted Vegetables with Basil Pesto
5 out of 5
5 out of 5
countrymama
,Oakdale
,CA
Modesto, CA
September 27, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Absolutely Phenomenal!!
September 27, 2012
I made this recipe for a dinner party last night and it was a big hit. Several of our guests even had seconds. A second helping of their vegetables? Wow! The only thing I did, that was not specified in the recipe, is salt the eggplant and let it drain in a colander in the sink - which took away the sliminess that is often associated with eggplant. This dish was very easy to make and I will be making it again soon. Everyone loved it!
Pros: Yield, Quick, Good Value, Easy, Healthy, Appearance, Impressive, Will Make Again