Summer Vegetables
There are so many benefits to eating summer vegetables during their peak season. Summer vegetables picked at their ripest are bursting with vitamins, minerals, and antioxidants. These nutrients tend to degrade over time, so the fresher the produce, the better the nutritional punch. Summer vegetables ripened naturally under the sun have a more intense and delicious taste during the summer compared to ones that have been frozen, stored and shipped long distances or harvested unripe.
When vegetables are in season, they’re typically more abundant and have lower prices. You can support local farmers and get the best value for your money. Locally-sourced seasonal produce reduces the environmental impact of transportation and refrigeration needed for out-of-season vegetables.
Each season brings a fresh selection of fruits and vegetables. So I’ve used a variety of summer vegetables for this summer grilled vegetable salad.
Pesto Pesto Pesto!
Homemade pesto is the absolute best. I love using pumpkin seeds in my pesto. I will either use only pumpkin seeds, or a mixture of pumpkin seeds & almonds. Regardless of which nuts and seeds I use, I toast them before putting them in the food processor with the rest of the ingredients. Toasting the nuts and seeds brings out a great earthy flavor that adds another layer of flavor to this salad.
For this pesto, I used only pumpkin seeds. Along with the pumpkin seeds I used olive oil, garlic cloves, basil, lemon juice and salt. This was enough pesto for 4 salads, but if you make this in bulk you can store it in your fridge for up to 2 weeks and use it on everything.
If you’re looking for a nut-free pesto option, I recommend trying this nut-free hemp heart pesto recipe.
Grilled Summer Vegetable Salad w/ Simple Pesto
Course: SaladsDifficulty: Easy2
servings15
minutes20
minutesFire up that grill and put some fresh summer vegetables on it. Summer vegetables scream summer time! You’ll have everyone enjoying this fresh and delicious plate of nutrients.
Ingredients
- Grilled Summer Vegetables
1 medium zucchini
1 medium eggplant
1 red bell pepper
1 yellow bell pepper
1 can french style green beans (or fresh green beans)
Pinch of salt
- Pesto
1/3 cup pumpkin seeds
1 1/2 tbs olive oil
2 garlic cloves
Handful fresh basil
1 tbs lemon juice
Pinch of salt
Directions
- Grilled Veggies
- Slice the eggplant and zucchini into super thin slices.
- Cut the bell peppers into slices.
- Regardless if you’re using canned green beans or fresh green beans, rinse, drain and set aside.
- If you’re using fresh green beans, slice these in half length wise.
- Heat a cast iron grill pan, skillet or pan to high heat.
- In no particular order, start to cook and char the veggies. You can char these per your preference and per the cooking equipment you’re using.
- While the veggies are cooking, prepare the pesto sauce.
- Once the veggies are done, brush all the vegetables with the pesto sauce.
- Layer the veggies as you’d like, adding more pesto sauce as you go.
- Add sliced almonds, a pinch of salt and a drizzle of olive to top.
- Serve up hot or cold and enjoy these layers of delicious vegetables!
- Pumpkin Seed Pesto
- Optional ** toast the pumpkin seeds on a pan for 2-3 minutes.
- In a food processor or blender, add the pumpkin seeds, olive oil, garlic, basil, lemon juice and a pinch of salt.
- Taste test and add salt as needed.
Notes
- Toasting the pumpkin seeds on a pan for a few minutes brings out a great flavor from the seeds for the pesto sauce. You can do the same if you use almonds instead of pumpkin seeds.
- For a nut-free basil options, use this recipe here nut-free hemp heart pesto