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
- Preheat the grill to medium heat and get a pot of water boiling for the pasta.
- Prepare the vegetables by slicing them accordingly, spraying with olive oil and sprinkle both sides of the vegetable slices with salt and pepper.
- Cook the linguini according to the packaged instructions.
- Meanwhile, grill the vegetables.
- After the pasta has reached al denté, drain and stir in the pesto.
- Plate up the pesto linguini and stack the vegetables on top.
- Serve warm with some sprinkled cheese.
Servings: 2
Do you have a recommendation for your favorite pesto recipe?
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://34.224.50.190/2011/07/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! 🙂
That is the prettiest presentation! What a great idea. I love grilled veggies, wish I had a grill!!
Thank you Lauren! Do you have a George Foreman inside grill like this or a grill pan like this:
That. Looks. INCREDIBLE. Where did you get the little chalkboard sign??! It’s so cute!
This looks amazing! And super easy. I’m definitely going to have to try this one soon.
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.
I want this for dinner!
Come on over! It’s left over night! 😉
This looks delicious! It’s the perfect way to lighten up pasta – by adding tons of veg!
Oh my goodness, this looks absolutely fantastic! I LOVE pesto and zucchini, I’m sure they taste great together =D
This looks delicious and the presentation is outstanding. I will be trying this for sure.
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.
your website is amazing! I want to try to make so many of the foods your post. they look so pretty, healthy, and yummy! 🙂
Hi Caroline, Your Grilled Vegetable Stack over Pesto Linguini recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/79?source=blog Congrats again!! 🙂
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!