Grilled Summer Veggie Pesto Salad
Prep: 10 minutes plus cooling
Grill: 15 minutes • Serves: 4
2 medium ears fresh corn, silks and husks removed
2 medium zucchini, halved lengthwise
1 large beefsteak tomato, quartered
3 tablespoons refrigerated pesto
2 tablespoons unsalted vegetable stock
2 medium zucchini, halved lengthwise
1 large beefsteak tomato, quartered
3 tablespoons refrigerated pesto
2 tablespoons unsalted vegetable stock
1.Preheat outdoor grill for direct grilling over medium-high heat. Place corn, zucchini and tomato on hot grill rack; cover and cook corn and zucchini 15 minutes and tomato 8 minutes or until grill marks appear, turning corn frequently and zucchini and tomato once. Transfer vegetables to cutting board and cool 5 minutes; cut corn kernels from cob and coarsely chop zucchini and tomato.
2. In large bowl, stir pesto and stock; add vegetables and toss. Makes about 5 cups.
Approximate nutritional values per serving (1-1/4 cups):
112 Calories, 6g Fat (1g Saturated), 3mg Cholesterol,
92mg Sodium, 13g Carbohydrates, 2g Fiber, 4g Protein