This salad is a visual and culinary delight, showcasing vibrant grilled vegetables with a burst of fresh basil pesto. It’s a nutritious, quick, and flavorful dish perfect for any occasion. Enjoy the charred goodness of the harvest with the refreshing aroma of basil—a truly refreshing and healthy option ready in just 25 minutes.
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- 1 medium zucchini, sliced
- 1 medium bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup arugula
- 1/4 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 2 medium garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
- Grill the vegetables for 4-5 minutes on each side until they are tender and have grill marks.
- Remove the vegetables from the grill and set aside to cool slightly.
- In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, extra virgin olive oil, and lemon juice. Blend until smooth to make the basil pesto.
- In a large mixing bowl, combine the grilled vegetables and arugula.
- Drizzle the basil pesto over the salad and toss gently to coat the vegetables evenly.
- Serve the salad immediately, garnished with extra Parmesan cheese if desired.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 12g | Protéines: 8g | Fat: 22g | Sucre: 7g