Recipes and Cooking Grilled Baby Veggies with Arugula-Mint Pesto Sauce 4.7 (3) Delicious arugula-mint pesto pairs great with any grilled veggie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Grill Time: 25 mins Total Time: 55 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 cup lightly packed arugula ½ cup lightly packed fresh mint leaves ½ cup olive oil 2 tablespoon pine nuts, toasted* 1 tablespoon lime juice 2 cloves garlic, minced ¼ cup finely shredded Parmesan cheese Coarse sea salt Ground black pepper 12 baby carrots with tops, trimmed 6 small red shallots, peeled 6 miniature sweet peppers, halved and seeded 2 cup cremini mushrooms 6 baby zucchini and/or yellow summer squash, halved lengthwise 10 - 12 miniature pattypan squash Nonstick cooking spray 12 baby heirloom tomatoes Fresh mint leaves (optional) Directions 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. 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. 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. Place remaining sauce in a small serving bowl. Arrange vegetables on a platter; serve with sauce. If desired, sprinkle vegetables with additional mint leaves. *TO TOAST NUTS: To toast pine nuts, preheat oven to 350°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. Rate it Print Nutrition Facts (per serving) 157 Calories 13g Fat 9g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 157 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 1mg 0% Sodium 92mg 4% Total Carbohydrate 9g 3% Total Sugars 3g Protein 3g Vitamin C 34.8mg 174% Calcium 70.7mg 5% Iron 1.4mg 8% Potassium 436mg 9% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.