Grilled Vegetable Salad [ 25 min ]
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.
Ingrédients
- 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: 100gCalories: 280kcalCarbohydrates: 12gProtéines: 8gFat: 22gSucre: 7g
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