Grilled Pesto Vegetables

By rdgplus3

Ingredients

• Pesto Dressing
• 2 tbsp basil pesto
• 1 tbsp red wine vinegar or basil vinegar
• 2 tsp lemon juice
• 1 clove garlic, minced
• Freshly ground pepper to taste
• Vegetables
• 3 medium zucchini
• 1 sweet yellow pepper
• 1 sweet red pepper
• 1 sweet green pepper
• 1 cup mushrooms
• 1 medium red onion

Preparation

Step 1

Pesto Dressing:
Whisk together all ingredients (May be made ahead, covered and refrigerated up to 3 days.)

Vegetables:
Sliced zucchini into 1/2" rounds, an peppers into 1" strips. Cut mushrooms in half an onion into 6 wedges. Grill or broil vegetables, turning once, until tender-crisp and lightly browned, about 6 to 8 minutes. Toss hot vegetable with dressing.
Makes 4 servings.