Grill-Roasted Vegetables with Pine Nut Pesto

1 lb carrots, cut into 1-inch pieces
1 lb parsnips, cut into 1-inch pieces
1 lb brussels sprouts, halved lengthwise
One 2 1/2 lb butternut squash, peeled, seeded and cut into 1/2 by 1 1/2-inch pieces
2 large shallots, cut into 1/2 inch wedges
6 thyme sprigs
1/2 cup extra virgin olive oil
salt and freshly ground pepper
1/4 cup plus 2 tbsp pine nuts
1 tbsp unsalted butter
1 large garlic clove, thinly sliced
1/4 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.