Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Grilled Veggies with B&B Pesto or…

Grilled Veggies with B&B Pesto or…


I think summer is starting to realize it is late. Last week, the sun chose to shine for a couple of days. We took advantage of this and snuck out to do some grilling! I am addicted to these Grilled Veggies with my B&B Pesto. The B&B stands for Black Basil and Black Olive Oil. Check out the recipe for B&B Pesto here. Another option is to use my Cilantro Chimichurri sauce as a marinade. I make a ton of these veggies and take them to work-–well, I used to. I’m retired now, so I’ll probably take them with me to other places 🙂 Hey, they’re equally delicious cold. Give them a try the next time Mr. Sun decides to come out.


June 20, 2016
: 4
: 15 min
: 20 min
: 35 min


  • 1 red bell pepper 2 inches pieces
  • 1 green bell pepper 2 inches pieces
  • 1 yellow bell pepper 2 inches pieces
  • 1 orange bell pepper 2 inches pieces
  • 1 medium red onion cut in 1/4
  • 1 medium white onion cut in 1/4
  • 1 large zucchini cut 1inches rings then in 1/2
  • 8 large mushrooms cut in 1/2
  • 8 cherry tomatoes
  • Choose your Marinade
  • 1/4 cup B & B Pesto on my site OR
  • 1/4 cup Cilantro Chimichurri on my site OR
  • 1/4 cup seasoned olive oil choose your own seasoning!
  • Step 1 Slice the veggies, leaving them large enough not to break when you slide them on the grill sticks. I have several different kinds, and the ones we like best are the flat ones. The round ones make it difficult to rotate the veggies. They spin around the sticks.
  • Step 2 Place the sliced veggies in a bowl and add 1/4 cup of B&B Pesto, Cilantro Chimichurri, or use your creation. Mix this well so each piece is coated. I use my hands! This can be done a day ahead if you like, or they can stay on the counter while you prepare the rest of dinner.
  • Step 3 When ready to grill, place the veggies on your grill sticks and cook on medium. Rotate every 4 to 5 minutes for 20 minutes. Serve right away!


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