GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO
Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
- When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
- Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
- Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.
GRILLED SUMMER VEGETABLE SANDWICHES WITH PESTO
Summer in a sandwich! Zucchini, summer squash, and red bell pepper doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls. For a shortcut, consider using your favorite store-bought pesto.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 21
Steps:
- Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
- Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
- Meanwhile, make the pesto. First, toast the walnuts (an optional but worthwhile step - toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.
- Prepare your grill - medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
- Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
- Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!
15 MINUTE GRILLED VEGGIES WITH PESTO
There's nothing quite like learning how to cook vegetables on the grill. The smoky flavor isn't the only good thing, grilled veggies are easy and healthy. Try our 15 Minute Grilled Veggies with Pesto!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat the grill to high heat.
- Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
- Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
- Add the veggies to the grill being careful to not drop any between the grates.
- Turn the grill to medium heat and cook for 1-2 minutes, and flip.
- Cook for an additional 2-3 minutes or until tender.
- Remove from the grill and place on a large serving platter.
- Drizzle with pesto and pine nuts and extra salt and pepper if needed.
- Serve immediately
Nutrition Facts : ServingSize 1 Cup, Calories 108 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 5 g
GRILLED VEGETABLES WITH VEGAN PESTO
An easy Summer side of grilled fennel, eggplant, and zucchini topped with a quick homemade fennel frond pesto. This seasonal recipe of grilled vegetables with vegan pesto is amazing!
Provided by Meatless Makeovers
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Prepare the Vegan Fennel Frond Pesto, if needed or use your own favorite pesto.
- Prepare the produce as directed above.
- Light the grill and allow it to heat up to medium-high heat.
- Brush the cut vegetables with a small amount of oil. Place them on the hot grill and allow them to cook for approximately 8-10 minutes. Flip periodically if desired. Vegetables are finished when they are fork tender with visible grill marks.
- Place the grilled vegetables on a platter and dollop the pesto over the top. Season with salt and pepper, if desired. Garnish with nutritional yeast or vegan Parmesan (optional).
- Leftovers vegetables will keep for up to 5 days in a sealed container in the refrigerator or extra pesto will keep for up to two weeks in a separate container covered with a thin layer of oil.
Nutrition Facts : Calories 141 calories, Sugar 5.2 g, Sodium 22.3 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 10.6 g, Fiber 4.4 g, Protein 2.5 g, Cholesterol 0 mg
GRILLED VEGETABLES WITH COLLARD GREEN PESTO
I love this clean-out-the-vegetable bin side dish. It's a great way to use up that zucchini or red pepper before it's on the way out, and that collard green pesto? Whew! It's to die-for. I put my Southern spin on the Italian condiment by substituting pecans for pine nuts and adding collard greens in with the basil. Cousins, you've got to try it!
Provided by Kardea Brown
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
- With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
- For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.
GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO
I first ate this sandwich while vacationing in Sedona, Arizona, and fell in love with it. When I returned home, I developed this one that tastes just like the original. -Carolyn Phenicie, Titusville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.
Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 755mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
VEGAN GNOCCHI WITH PESTO, SPINACH, AND CANNELLINI BEANS
Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!
Provided by Connie Fabian Byrnes
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
- Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
- Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 41.3 g, Cholesterol 17 mg, Fat 35.6 g, Fiber 6.4 g, Protein 10 g, SaturatedFat 9.2 g, Sodium 804.9 mg, Sugar 1 g
GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
- Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
- Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.
PESTO CANNELLINI BEANS
Make and share this Pesto Cannellini Beans recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil and cook onion and garlic until soft.
- Add beans and stir until heated through.
- Stir in pesto & parsley to serve.
Nutrition Facts : Calories 182.2, Fat 3.8, SaturatedFat 0.6, Sodium 8.1, Carbohydrate 28.2, Fiber 6.8, Sugar 1.6, Protein 10.1
GRILLED VEGETABLE PANINI WITH BASIL PESTO
This recipe courtesy of Giada De Laurentiis. This is a tasty way to work veggies into your diet. It's pretty easy to make, loaded with flavor, and also filling!
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For Panini:.
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
- Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
- Cool completely.
- Cut each baguette into 6 pieces.
- Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
- Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.
- Sprinkle with salt and pepper.
- Place top half of baguette on top and continue with remaining baguette.
- (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).
- For Basil Pesto:.
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
- With the blender still running, gradually add enough oil to form a smooth and thick consistency.
- Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
- Season the pesto with more salt and pepper, to taste.
- (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yields 1 cup and takes about 10 minutes to prepare.
Nutrition Facts : Calories 434.5, Fat 20.5, SaturatedFat 5.3, Cholesterol 18.6, Sodium 827, Carbohydrate 49.6, Fiber 7.2, Sugar 3.7, Protein 14.9
More about "grilled vegetables with cannellini beans vegan pesto recipes"
RECIPE: GRILLED VEGETABLE SALAD WITH VEGAN HEMP …
From kitchener.ctvnews.ca
10 BEST CANNELLINI BEANS VEGETARIAN RECIPES - YUMMLY
From yummly.com
50 HEALTHY VEGAN RECIPES WITH PESTO - HAPPY KITCHEN
From happykitchen.rocks
PESTO GRILLED VEGETABLES WITH PENNE - WHOLE AND …
From wholeandheavenlyoven.com
GRILLED CAULIFLOWER & WINTER PESTO | VEGETABLE RECIPES …
From jamieoliver.com
PESTO & CANNELLINI BEAN HUMMUS - THE VEGAN LARDER
From theveganlarder.com
GRILLED VEGETABLE SANDWICH WITH PESTO | BROWNSUGAR&VANILLA
From brownsugarandvanilla.com
HEALTHY VEGETARIAN BEAN RECIPES | EATINGWELL
From eatingwell.com
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO | RECIPE IN …
From pinterest.co.uk
VEGAN PESTO PASTA WITH BEANS AND SUN-DRIED TOMATOES
From happykitchen.rocks
GRILLED VEGETABLES WITH PESTO RECIPE | MYRECIPES
From myrecipes.com
GRILLED VEGGIE STACKS WITH PESTO-WHITE BEAN MASH | RECIPES
From weightwatchers.com
BASIL PESTO PASTA WITH GRILLED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
EASY VEGAN CANNELLINI BEANS RECIPE - TASTING WITH TINA
From tastingwithtina.com
VEGAN WHITE BEAN PESTO {HIGH PROTEIN, NUT-FREE} | POWER HUNGRY
From powerhungry.com
SUMMER PESTO PASTA WITH CANNELLINI BEANS - FOODBYMARIA
From foodbymaria.com
VEGAN BEAN MASH WITH GRILLED VEGETABLES — VEGANGELA
From vegangela.com
PESTO GRILLED VEGGIES RECIPE - CUISINART.COM
From cuisinart.com
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO — BBC …
From pinterest.com
GRILLED VEGETABLES WITH CORIANDER PESTO - ANINAS RECIPES
From aninas-recipes.com
23 BEST VEGAN CANNELLINI BEAN RECIPES - WATCH LEARN EAT
From watchlearneat.com
VEGAN PESTO PASTA - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
WHITE BEAN MASH WITH GRIDDLED VEGETABLES AND HOMEMADE PESTO
From easycheesyvegetarian.com
GRILLED VEGETABLE PESTO PASTA - RECIPE RUNNER
From reciperunner.com
QUICK PESTO GNOCCHI WITH VEGETABLES (2022) VEGAN RECIPE
From kathysvegankitchen.com
CREAMY PESTO PASTA WITH VEGETABLES (VEGAN) - THE HANGRY CHICKPEA
From thehangrychickpea.com
ROASTED PESTO VEGETABLES WITH CHICKPEAS [VEGAN ... - ONE GREEN …
From onegreenplanet.org
VEGETABLE PANINI W/ VEGAN PESTO & ARTICHOKE - KATHY'S VEGAN …
From kathysvegankitchen.com
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO
From pressreader.com
PESTO FRIED RICE WITH VEGETABLES (VEGAN) - FROM MY BOWL
From frommybowl.com
VEGAN RECIPES WITH CANNELLINI BEANS - THE SIMPLE VEGANISTA
From simple-veganista.com
GRILLED VEGETABLES RECIPE - VEGAN IN THE FREEZER
From veganinthefreezer.com
30 VEGAN BBQ & GRILLING RECIPES - VEGAN HEAVEN
From veganheaven.org
ROASTED VEGETABLE PANINI WITH PESTO - THE GARDEN GRAZER
From thegardengrazer.com
GRILLED VEGETABLE PESTO CARBONARA - FILIPPO BERIO
From filippoberio.com
GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO – COOKER APP
From cookerapp.com
PESTO WHITE BEAN SALAD - DARN GOOD VEGGIES
From darngoodveggies.com
GRILLED VEGETABLE PESTO SAUCE - FILIPPO BERIO
From filippoberio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search