You know the saying, “If you can’t stand the heat, get out of the kitchen,” well none of us want to slave over a hot stove this time of year. Summer means a vast array of tasty fresh vegetables available, and most can be eaten raw. Add them shaved thin onto your salads, eat them alone dipped in any dressing of your choice (also known as crudite), or whip up some hummus to make a light meal out of them.

Crudite

Crudite

Alternatively, I’ll throw my vegetables, tossed in olive oil and seasoned first, onto the grill right along with my protein. For variety, try seasoning along with various spices and herbs to compliment your entree.

Grill vegetables right along with your entree

Grill vegetables right along with your entree

Grilled vegetables are great hot or cold, so they can be cooked in advance to eat throughout the week.

Balsamic marinated vegetables

Balsamic marinated vegetables

Another one of my favorite tricks is to make a huge batch of balsamic marinated vegetables at the beginning of the week, so all I have to do is throw my protein on the grill to complete my dinners. Personally, I like a LOT of vegetables, plus they do make a great healthy snack if I am peckish between meals.

Pesto vegetables

Pesto vegetables

Or, once the vegetables are steamed, toss them in pesto sauce. Just remove from the refrigerator 30 minutes before serving them to bring them back up to room temperature. Join the Personal Chef Approach for more help turning your dinner impossible into dinner accomplished!

Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

For the pesto sauce

  • 2 cups fresh basil torn, tough skins removed
  • 1 clove garlic minced
  • 1/2 teaspoon lemon juice
  • 3 tablespoons pine nuts toasted
  • 1/3 cup Parmesan cheese
  • 1/4 cup olive oil

Vegetables

  • 1 pound baby red potatoes
  • 1 pound green beans trimmed
  • 1 pint grape tomatoes

Directions

For the pesto sauce

  1. Add basil, garlic, lemon juice, pine nuts, Parmesan, olive oil, and salt and pepper to a food processor. Process until all ingredients are combined, about 1 minute.

Vegetables

  1. Boil the potatoes until just fork tender, about 20 minutes. Drain; set aside.
  2. Steam the green beans until crisp tender, about 6-8 minutes. Shock the beans in a bowl of ice water to stop the cooking process and preserve their bright green color.
  3. Toss the cooked potatoes and green beans with the grape tomatoes and pesto sauce. Refrigerate until ready to serve.

Serving Suggestions

Great with any grilled entree of choice.

Heat To Eat

Remove from refrigerator 30 - 45 minutes before serving to allow the vegetables to come to room temperature.

Variations

Use any vegetable combination of choice.

 

« Previous PostNext Post »
  • July 14, 2013
    1:30 am

    Grilled vegetables are always a hit at home however I am loving the sound of vegetables in pesto.
    I must try that one for sure!

Leave a Reply

You must be logged in to post a comment.