Grilled Pesto Vegetable Platter

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Grilled Pesto Vegetable Platter

1 Bunch KINGS asparagus
2 Baby eggplants, sliced ¼-inch thick
3-4 Portobello mushrooms
2 Sweet large onions, peeled & sliced ½-inch
1 Cup KINGS Organic Fresh Basil leaves
½ Cup parsley leaves
¼-⅓ Cup olive oil
2-3 Garlic cloves, chopped
2-3 Tablespoons parsley, chopped
Salt & Pepper, to taste
OPTIONAL: 1 (7 ounce) Jar of roasted peppers, cut into thin strips

1. Lay asparagus, eggplant, portobellos and onion on a sheet pan.  (Skewer or toothpick the onion.)
2. In mini processor combine basil, parsley, olive oil and garlic and process until smooth.  Brush the vegetables with pesto.
3. Preheat grill and cook vegetables until golden brown on both sides.  Arrange vegetables on platter (slice portobello) and garnish with red pepper strips and chopped parsley.

Note:
Vegetables can be grilled one day in advance.  Serve warm or at room temperature.  This can be used to top pizzas, in sandwiches or tossed in pasta.