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Grilled Summer Veggie Pesto Salad
Prep: 10 minutes plus cooling
Grill: 15 minutes • Serves: 4
2 medium zucchini, halved lengthwise
1 large beefsteak tomato, quartered through stem end
3 tablespoons refrigerated pesto
2 tablespoons unsalted vegetable stock
1.Preheat outdoor grill for direct grilling over medium-high heat. Place corn, zucchini and tomato on hot grill rack; cover and cook corn and zucchini 15 minutes and tomatoes 8 minutes or until grill marks appear, turning corn frequently and zucchini and tomato once. Transfer vegetables to cutting board; cool 5 minutes. Cut corn kernels from cob; coarsely chop zucchini and tomato.
2.In large bowl, stir pesto and stock. Add vegetables; toss. Makes about 5 cups.
Approximate nutritional values per serving (1-1/4 cups):
112 Calories, 6g Fat (1g Saturated), 3mg Cholesterol, 92mg Sodium,
13g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 4g Protein
Chef Tip:
This recipe can easily be doubled or tripled for a larger batch.