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Grilled Baby Veggies with Arugula-Mint Pesto Sauce

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  • Makes: 10 servings
  • Prep: 30 mins
  • Grill: 25 mins

Grilled Baby Veggies with Arugula-Mint Pesto Sauce

Ingredients

Directions

  1. For sauce, in a blender or food processor combine arugula, the 1/2 cup mint, the oil, pine nuts, lime juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add cheese. Cover and blend or process just until combined. Season to taste with salt and black pepper.
  2. Halve any large carrots lengthwise. Cook carrots in a small amount of boiling water about 5 minutes or just until tender; drain well. Place carrots, shallots, sweet peppers, mushrooms, zucchini, and pattypan squash in a resealable bag set in a large bowl. Add 1/4 cup of the sauce to bag. Seal bag; turn to distribute sauce evenly over vegetables.
  3. Lightly coat an unheated grill wok with cooking spray. For a charcoal or gas grill, preheat the grill wok on the rack of a covered grill for 1 minute. Add the vegetable mixture to wok. Cover and grill vegetables in wok about 25 minutes or until tender, stirring occasionally. Stir tomatoes into vegetable mixture.
  4. Place remaining sauce in a small serving bowl. Arrange vegetables on a platter; serve with sauce. If desired, sprinkle vegetables with additional mint leaves.

From the Test Kitchen

*TO TOAST NUTS:

To toast pine nuts, preheat oven to 350 degrees F. Spread pine nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and shaking once or twice.

Nutrition Facts (Grilled Baby Veggies with Arugula-Mint Pesto Sauce)

    Per serving:
  • 157 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 1 mg chol.,
  • 92 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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