Grilled Pesto Veggie Blast recipe

I often find myself grilling a ton of fresh veggies on the weekend to make meal prep for a busy week super simple. This recipe is easy to do ahead of time. Just grab and go! It’s fast, healthy and delicious.

Ingredients

1 eggplant
1/3 cup salt
2 yellow zucchini
3 tablespoons olive oil
4 ounces premade, gluten-free pesto
1/8 cup chopped basil leaves

Directions

Start by cutting the eggplant into thick rounds. Coat eggplant slices with salt and set aside for 40 minutes. This will help remove extra water from the eggplant and make it more tender once cooked.

After 40 minutes, rinse the eggplant under running water to remove salt and pat dry. Light or turn on the grill. Place eggplant rounds in a large bowl. Next, slice zucchini lengthwise into 4 long quarters and add to bowl of eggplant. Add olive oil to all the veggies and toss well.

Grill the veggies over medium heat for about 5 minutes on each side, or until they start to brown. Remove veggies from the grill and, once cool, slice zucchini and eggplant into bit-sized pieces. Toss veggies with pesto and top with basil leaves. Place in refrigerator and serve chilled.

Laura Hahn, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.