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.
GRILLED VEGGIES WITH B&B PESTO OR…
June 20, 2016
: 4
: 15 min
: 20 min
: 35 min
Ingredients
- 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!
Directions
- 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!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.