Grilled Vegetable Caprese with Pesto
If you want to add more gluten free and primal recipes to your recipe box, Grilled Vegetable Caprese with Pesto might be a recipe you should try. For $2.39 per serving, you get a side dish that serves 6. One serving contains 291 calories, 13g of protein, and 21g of fat. It will be a hit at your The Fourth Of July event. If you have garlic cloves, zucchini, walnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
To prepare pesto, drop garlic through food chute with food processor on; process until minced.
Add walnuts and basil; process until finely ground.
Add cheese and next 3 ingredients (through water); process until smooth.
Transfer to a small bowl; cover and chill.
To prepare salad, preheat grill to medium-high heat.
Place eggplant and onion on grill rack coated with cooking spray; cover and grill 6 to 8 minutes or until tender.
Place zucchini and yellow squash on grill rack; cover and grill 4 to 6 minutes or until tender.
Thread tomatoes evenly onto skewers; coat with cooking spray.
Place skewers on grill rack; cover and grill 5 to 7 minutes or until tender.
Remove tomatoes from skewers.
Arrange vegetables, tomatoes, and cheese on a large platter; drizzle 1/2 cup pesto over salad, and sprinkle with salt.
Serve with remaining pesto.