Grill-Roasted Vegetables with Pine Nut Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb carrots, cut into 1-inch pieces1 lb parsnips, cut into 1-inch pieces1 lb brussels sprouts, halved lengthwiseOne 2 1/2 lb butternut squash, peeled, seeded and cut into 1/2 by 1 1/2-inch pieces2 large shallots, cut into 1/2 inch wedges6 thyme sprigs1/2 cup extra virgin olive oilsalt and freshly ground pepper1/4 cup plus 2 tbsp pine nuts1 tbsp unsalted butter1 large garlic clove, thinly sliced1/4 cup freshly grated Parmigiano-Reggiano cheese
12 Servings.
1. In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/4 cup of the olive oil. Season generously with salt and pepper.
2. Preheat a gas grill to high heat (about 425 F). Place 2 perforated grill pans directly on the grate to heat for about 10 minutes. Divide the vegetables between the grill pans and grill over high heat, stirring and turning occasionally until they are tender and lightly charred in spots, about 50 minutes. Alternatively, roast the vegetables in a large roasting pan in a 425 F oven, stirring them occasionally.
3. Meanwhile, in a small skillet, heat 1 tbsp of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 minutes. Add the batter and garlic and cook, stirring until the pine nuts are browned and garlic is golden, about 2 minutes. Let cool and transfer to a mini processor. Add the grated cheese and the remaining 3 tbsp of olive oil, and pulse to a chunky nut pesto.
4. Transfer the vegetables to a serving dish and toss with the pine nut pesto. Serve hot or warm.
Food & Wine, November 2008
Number of Servings: 12
Recipe submitted by SparkPeople user MARIAFENTRESS.
1. In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/4 cup of the olive oil. Season generously with salt and pepper.
2. Preheat a gas grill to high heat (about 425 F). Place 2 perforated grill pans directly on the grate to heat for about 10 minutes. Divide the vegetables between the grill pans and grill over high heat, stirring and turning occasionally until they are tender and lightly charred in spots, about 50 minutes. Alternatively, roast the vegetables in a large roasting pan in a 425 F oven, stirring them occasionally.
3. Meanwhile, in a small skillet, heat 1 tbsp of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 minutes. Add the batter and garlic and cook, stirring until the pine nuts are browned and garlic is golden, about 2 minutes. Let cool and transfer to a mini processor. Add the grated cheese and the remaining 3 tbsp of olive oil, and pulse to a chunky nut pesto.
4. Transfer the vegetables to a serving dish and toss with the pine nut pesto. Serve hot or warm.
Food & Wine, November 2008
Number of Servings: 12
Recipe submitted by SparkPeople user MARIAFENTRESS.
Nutritional Info Amount Per Serving
- Calories: 204.0
- Total Fat: 11.7 g
- Cholesterol: 3.9 mg
- Sodium: 248.0 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.8 g
- Protein: 3.9 g
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