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Week of 8/17/15 {Favorites Week}

Grilled Rosemary Portobellos and Assorted Veggies
and sun-dried tomato pesto

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Grilled Rosemary Portobellos and Assorted Veggies
This Italian-inspired dinner was a huge hit last summer, so we're excited to bring it back. Fresh rosemary and a delicious sun-dried tomato pesto transforms your grilled goodies into something fabulous!
Smarts: We double up on the grilled veggies for an easy panini tomorrow.
Dependency
Paninis with Leftover Grilled Veggies
Tags
Low Calorie, Grill Friendly
Cuisines
American
Save recipe
117

Ingredients

Metric
Servings:
4
Grilled Rosemary Portobellos and Assorted Veggies:
  • Bell peppers, red - 3
  • Zucchini - 4
  • Eggplant - 1 (1 Italian eggplant or 2 Chinese eggplants)
  • Mushrooms, portobello - 4
  • Oil, cooking - for brushing
  • Rosemary, fresh - 2 sprigs
  • Sun-dried tomato pesto - ~1/3 cup (Ingredients listed separately)
Sun-dried Tomato Pesto:
  • Pine nuts - 2 Tbsp
  • Garlic - 2 cloves , peeled
  • Sun-dried tomatoes in oil - 3 Tbsp
  • Parsley, fresh - 1/4 bunch
  • Oil, olive - 1/4 cup
  • Salt and pepper - to taste
Summer Tomato Salad:
  • Tomatoes, heirloom - 3/4 lb , chopped or sliced
  • Vinegar, balsamic - 1 Tbsp
  • Salt - to taste

Prep

  1. Red peppers / Zucchini / Eggplant - This makes enough for tomorrow’s dinner. Core red peppers and slice in half. Slice the zucchini and eggplant into 1/2” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  2. Portobello mushrooms - Snap off stems.
  3. Set up items for grilling - Brush some cooking oil on veggies and lightly sprinkle with salt and pepper. Place onto a sheet pan.
  4. Make pesto - This makes enough for tomorrow. In a food processor, pulse together pine nuts, garlic cloves, sun-dried tomatoes, parsley, and olive oil. Season to taste with salt and pepper. Set aside half for tomorrow. (Can be done up to 5 days ahead)
  5. Tomatoes - Chop or slice into 1/2” (1.25 cm) thick pieces.

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Make

  1. If making veggies on grill: Preheat grill to 500F (260C) degrees. Clean grates and brush with cooking oil. Place veggies over direct heat. Set sprig of rosemary on top of mushroom. Sear veggies for 3 to 4 minutes each side, with the cover closed. Eggplant, zucchini, and red peppers will be ready to be moved off the grill at this point, but check to see if they need longer. Move mushrooms to indirect heat and cook with cover closed for another 2 to 3 minutes.
  2. If making veggies on stovetop: Heat grill pan over medium-high heat and brush with some cooking oil. Place veggies onto hot grill pan (cook in batches if needed). Grill veggies for 3 to 4 minutes each side. Everything but the mushrooms should be done at this point, so remove everything but them. Lower heat and cover with foil, and cook for another 3 to 4 minutes until mushrooms are tender.
  3. Save half the veggies and half the pesto for tomorrow’s dinner.
  4. Toss tomatoes with balsamic vinegar and a light sprinkle of salt.
  5. Top grilled veggies with pesto and enjoy with summery tomatoes.

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