{Grilled Vegetable Stack} over Pesto Linguini

 

 

Before the summer is over, we might as well get outside and sweat just a little bit more out on the grill.

I don’t think there is anything better about the summer than grilled vegetables. Especially these vegetables. Well, maybe this is better than grilled vegetables.

I changed my mind…these are better than grilled vegetables. 😉

This couldn’t be a quicker ‘fancy’ dinner to make mid-week….or any day for that matter.

Pop the veggies on the grill, boil your pasta, stir in your pesto…Boom. You’re eatin’ a darn good meal. 🙂

 

Anyway.

I think while you’re out today, you should pick up these few ingredients and make this for dinner.

And this for dessert.

 

 

{Grilled Vegetable Stack} over Pesto Linguini

Ingredients

  • 2 zucchini, quartered down the long side
  • 1 onion, sliced and not separated
  • 2 portabella mushrooms
  • salt and pepper, to taste
  • 2 servings of whole wheat linguini
  • 2 servings pesto, to taste
  • 1 tomato, sliced

How-To

  1. Preheat the grill to medium heat and get a pot of water boiling for the pasta.
  2. Prepare the vegetables by slicing them accordingly, spraying with olive oil and sprinkle both sides of the vegetable slices with salt and pepper.
  3. Cook the linguini according to the packaged instructions.
  4. Meanwhile, grill the vegetables.
  5. After the pasta has reached al denté, drain and stir in the pesto.
  6. Plate up the pesto linguini and stack the vegetables on top.
  7. Serve warm with some sprinkled cheese.

Servings: 2

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16 comments

    1. I like the pesto I made in the Italian Grilled Cheeses (and I’ve also made with all basil, instead of adding a bit of oregano). http://chocolateandcarrots.com/2011/07/italian-grilled-cheese But, so that you have enough pesto for the linguini, I would suggest doubling that recipe (so use around 2 cups of basil, 2 garlic cloves, 1/2 cup nuts (walnuts, pine nuts, pecans), maybe add about 1/4 cup graded Parmesan cheese, some salt and pepper, and enough olive oil to make it the right consistency (about 4-6 tablespoons)). Enjoy! 🙂

  1. i live off of pesto in the summer, since we grow our own basil (+ always have extra). the grilled veggie stack is a nice addition + makes for a lovely presentation. it would even be a nice first course (in a smaller portion, perhaps) for a summer grillin’ dinner party.

  2. What a perfects summer meal – I’ve been making lots of pesto this summer, and now summer vegetables are so plentiful, this would be such an easy meal to throw together.

  3. This looks amazing! I can see myself making this and eating it out on my patio in the summer! I love your pictures and the setup of your blog too. Very crisp!

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