As the weather warms and farmers’ markets brim with fresh produce, I find myself irresistibly drawn to vibrant colors and enticing aromas. That’s when I discovered the delightful combination of grilled vegetables paired with a homemade collard green pesto. This dish, which effortlessly marries seasonal flavors with a refreshing twist, is my go-to for quick, weeknight dinners or impressing guests at weekend gatherings.
Imagine succulent asparagus, sweet red bell peppers, and tender zucchini, all kissed by the char of the grill, lovingly drizzled with a creamy, herbaceous pesto brimming with the earthiness of collard greens. In just 20-25 minutes, you can savor this wholesome, gluten-free delight that celebrates the best of each season. Whether you’re a seasoned chef or a passionate home cook seeking a colorful addition to your table, this recipe promises to elevate your dining experience without the fuss. Let’s dive into this delicious journey together!
Why love Grilled Vegetables with Collard Green Pesto?
Vibrant Flavors: Each bite bursts with fresh, seasonal ingredients, giving you a taste of summer in every mouthful.
Quick Preparation: Whip this dish up in just 20-25 minutes, perfect for busy weeknights!
Nutritious Goodness: Packed with vitamins and healthy fats, this meal is as wholesome as it is delicious.
Versatile & Adaptable: Easily customize it to any diet—vegan, gluten-free, or nut-free options make it a crowd-pleaser!
Perfect for Gatherings: Impress friends and family with this stunning, colorful dish that doesn’t skimp on flavor.
Delicious Grilled Vegetables with Collard Green Pesto Ingredients
For the Pesto
- Kosher Salt – Enhances the flavors of the collard greens in the pesto.
- Collard Greens – Provides a robust, earthy taste that forms the base of the pesto.
- Garlic – Adds aromatic depth to the pesto for a flavorful kick.
- Grated Parmesan – Imparts a rich, cheesy note; can be substituted with nutritional yeast for a dairy-free option.
- Fresh Basil – Offers a fragrant touch to brighten the pesto.
- Pecans – Adds a lovely crunch; can be replaced with sunflower seeds for a nut-free version.
- Lemon Zest – Brightens the dish; optional for an extra zing in the final garnish.
- Fresh Lemon Juice – Enhances freshness and balances the pesto’s flavors.
- Crushed Red Pepper – Introduces a touch of heat to the pesto, elevating its flavor profile.
- Olive Oil – Helps meld the flavors and achieve a smooth, creamy pesto texture.
For the Grilled Vegetables
- Asparagus – Brings a tender-crisp texture that’s perfect for grilling.
- Red Bell Pepper – Adds vibrant color and a sweet flavor to the dish.
- Yellow Squash – Introduces mild flavor; can be replaced with other summer squash varieties.
- Zucchini – Contributes moisture; may be swapped with eggplant for a different flavor profile.
For Garnish
- Lemon Zest (for garnish) – Optional touch before serving that adds brightness to the final presentation.
How to Make Grilled Vegetables with Collard Green Pesto
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Blend the Pesto: In a food processor, combine collard greens, garlic, Parmesan, basil, pecans, lemon zest, lemon juice, crushed red pepper, and kosher salt. Blend until smooth for a vibrant pesto.
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Add Olive Oil: Gradually pour in the olive oil while blending. Continue until the pesto is well combined and creamy, creating a luscious texture that embraces all the flavors.
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Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, ensuring they achieve that perfect golden brown hue.
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Prepare Vegetables: On a baking sheet, toss together asparagus, red bell pepper, yellow squash, and zucchini. This colorful mix will create a beautiful presentation!
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Season and Drizzle: Drizzle the vegetables with olive oil, then sprinkle with salt and pepper. Toss everything together to coat evenly, allowing the flavors to infuse.
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Roast Vegetables: Bake your seasoned vegetables for 20-25 minutes, or until they’re tender and lightly browned, stirring halfway through to ensure even cooking.
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Serve: Take the delicious grilled vegetables out of the oven and top them with the homemade collard green pesto. Garnish with lemon zest for an extra pop of flavor.
Optional: Serve atop a bed of quinoa or alongside grilled chicken for a heartier meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Grilled Vegetables with Collard Green Pesto are perfect for meal prep enthusiasts looking to save time on busy nights! You can prepare the collard green pesto up to 5 days in advance; simply store it in an airtight container in the refrigerator to maintain its vibrant flavor. Additionally, you can chop the vegetables and store them in the fridge for up to 24 hours before cooking to keep them fresh and ready to roast. When you’re ready to serve, just roast the pre-prepped vegetables as directed, and top with your homemade pesto for restaurant-quality results with minimal effort. Enjoy the convenience of this delicious dish without sacrificing flavor!
Expert Tips for Grilled Vegetables with Collard Green Pesto
- Choose Fresh Veggies: Select seasonal vegetables for the best flavor and a vibrant presentation. Farmers’ markets are great for finding fresh produce.
- Control Cooking Time: Check roasted vegetables at the 20-minute mark to prevent overcooking; they should be tender yet crisp.
- Customize the Pesto: Feel free to experiment with herbs like cilantro or parsley in your collard green pesto for a unique twist tailored to your taste.
- Storage Savvy: Store leftover grilled vegetables and pesto in airtight containers; they last up to 3 days in the fridge for easy meal prep.
- Balance the Flavors: Adjust salt and spice levels in the pesto to suit your palate, enhancing the overall taste of the grilled vegetables.
Variations & Substitutions for Grilled Vegetables with Collard Green Pesto
Feel free to experiment and make this delightful dish your own while savoring each bite!
- Dairy-Free: Substitute grated Parmesan with nutritional yeast for a cheesy flavor without the dairy.
- Nut-Free: Swap pecans for sunflower seeds to ensure it’s safe for those with nut allergies.
- Herb Infusion: Add unique herbs like cilantro or parsley to the pesto for an exciting flavor twist that elevates every bite.
- Spice It Up: Mix in a pinch of cayenne pepper or sriracha for a fiery kick, perfect for those who love heat.
- Winter Veggies: Replace zucchini and yellow squash with hearty vegetables like Brussels sprouts or butternut squash for a seasonal twist.
- Sweet Touch: Include grilled peaches or corn to add a hint of sweetness and extra texture, making the dish even more vibrant.
- Protein Boost: Toss in grilled chickpeas or tofu for a nutritious protein boost that complements the vegetables beautifully.
- Tangy Twist: Incorporate a splash of balsamic vinegar into the pesto for a tangy flair that brightens the overall flavor profile.
What to Serve with Grilled Vegetables with Collard Green Pesto?
Elevate your dining table with delightful sides and pairings that enhance this colorful dish!
- Quinoa Salad: A light and nutty addition that complements the earthy pesto while adding protein to your meal.
- Grilled Chicken: Tender pieces of grilled chicken bring a juicy, savory balance to the smoky flavors of the vegetables.
- Rustic Bread: Hearty, crusty bread is perfect for scooping up the vibrant pesto and adds a satisfying texture to each bite.
- Roasted New Potatoes: Crispy on the outside and fluffy inside, these potatoes offer a wonderful contrast to the tender grilled veggies.
- Crisp Green Salad: A fresh side salad with mixed greens, cucumbers, and a zesty vinaigrette brightens the plate alongside your grilled creation.
- Sweet Corn on the Cob: Grilling corn brings out its natural sweetness, making it a delightful companion to the savory pesto and veggies.
- Sparkling Lemonade: A refreshing drink that balances the richness of the pesto with a crisp, tangy flavor, perfect for warm days.
- Chocolate Avocado Mousse: A creamy and indulgent dessert that’s rich yet healthy, rounding out your meal with a touch of sweetness.
Storage Tips for Grilled Vegetables with Collard Green Pesto
Room Temperature: Store grilled vegetables at room temperature for up to 2 hours before refrigerating to maintain their texture and flavor.
Fridge: Keep leftover vegetables and collard green pesto in airtight containers in the fridge. Vegetables will stay fresh for up to 3 days, while pesto will last about 5 days.
Freezer: For long-term storage, collard green pesto can be frozen in ice cube trays. Once frozen, transfer cubes to a freezer bag, where they’ll remain good for up to 3 months.
Reheating: When ready to enjoy leftovers, reheat grilled vegetables in the oven at 350°F (175°C) until warm, or enjoy them cold as part of a salad or wrap!
Grilled Vegetables with Collard Green Pesto Recipe FAQs
What type of collard greens should I use?
Absolutely! Choose fresh, vibrant collard greens without any dark spots or wilting. They should feel firm and have a bright green color; this ensures your pesto will be full of flavor.
How should I store leftover grilled vegetables and pesto?
After enjoying your delicious grilled vegetables with collard green pesto, store the leftovers in airtight containers. The grilled vegetables will keep fresh in the fridge for up to 3 days, while the pesto can last about 5 days. If you want to keep them longer, you could freeze the pesto in ice cube trays; it’s great for future meals!
Can I freeze the collard green pesto?
Very! Freezing pesto is an excellent way to keep it for future use. Simply transfer your prepared collard green pesto into ice cube trays and place it in the freezer. Once frozen, pop the cubes into a resealable freezer bag. They can last up to 3 months. When ready to use, just thaw a cube or two for your next cooking adventure!
What if my vegetables are overcooked?
If you find your grilled vegetables are a bit mushy, don’t worry! Next time, keep an eye on them around the 20-minute mark. Stir halfway through roasting for even cooking. If they are frequently overcooked, consider reducing the cooking time to around 15-20 minutes. You might also set a timer to help keep track!
Are there any allergy considerations with this recipe?
Absolutely noteworthy! This recipe can easily accommodate various dietary needs. For nut allergies, just swap pecans for sunflower seeds in the pesto. If you’re sensitive to dairy, use nutritional yeast in place of Parmesan. I always recommend double-checking ingredient labels if you’re cooking for someone with severe allergies.
How can I enhance the flavor of the pesto?
If you want a little zing in your pesto, try adding a pinch of cayenne pepper or a squeeze of extra lemon juice for brightness. You can also mix in different fresh herbs like parsley or cilantro based on your preference! The more the merrier in your cooking adventures!
Grilled Vegetables with Collard Green Pesto: A Fresh Feast!
Ingredients
Equipment
Method
- In a food processor, combine collard greens, garlic, Parmesan, basil, pecans, lemon zest, lemon juice, crushed red pepper, and kosher salt. Blend until smooth.
- Gradually pour in the olive oil while blending until well combined and creamy.
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss together asparagus, red bell pepper, yellow squash, and zucchini.
- Drizzle the vegetables with olive oil, then sprinkle with salt and pepper and toss to coat.
- Bake the vegetables for 20-25 minutes, or until tender, stirring halfway through.
- Top the grilled vegetables with the homemade collard green pesto and garnish with lemon zest.