Grilled Vegetables With Pesto

Grilled Vegetables With Pesto
Photo by William Dickey


  • 2 medium-size yellow squash
  • 1 medium-size red bell pepper
  • 2 medium zucchini
  • Salt and pepper to taste
  • 3 tablespoons refrigerated pesto

1. Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch-thick strips. 2. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until tender. 3. Toss hot vegetables with pesto. Sprinkle with salt and pe...

View full recipe at My Recipes


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