A quick and decadent side dish that can be made in a New York minute! These Grilled Vegetables with Vegan Pesto will go with just about anything and everything. Plus, it allows one to enjoy the fleeting dog days of Summer.

The Bounty of Late Summer

There is no better time for amazing fresh produce then at the end of summer! Recipes like Roasted Sheet Pan Pomodoro, Grilled Zucchini Wraps, or Miso Glazed Mushrooms with Eggplant are a few of the late Summer recipes that we make each and every year.

We truly sometimes go a little crazy when we see gorgeous eggplants, beautiful zucchini, enormous fennel, and so much more. Sometimes we wish we had room for a second fridge, but it’s probably best that we don’t…! 😆

Easy Grilled Vegetables

This easy plant-based side takes advantage of all that is available this time of year. In addition it’s a quick side that can be prepared at a moment’s notice. If you have zucchinis that are starting to look a little rough, throw them on the grill and they are good to go.

Then, once they have those beautiful grill marks, serve them alongside a bright fennel frond pesto for one killer side dish. The vegetables are perfectly smokey and the pesto adds a richness that will have you going back for more. To put it simply, this is a recipe we have on repeat!

WHAT YOU WILL NEED:

Eggplant – The “meaty” texture of the eggplant makes this plant-based side feel more substantial. We like fairy tale eggplants but you can also cut regular eggplant into thin slices.
Zucchini – The mild yet slightly sweet zucchini tastes phenomenal when grilled. If you can find small zucchini, they can just be sliced in half and then grilled. If your zucchini is on the larger side, you may want to cut it into medallions.
Fennel – The savory anise-like flavor of fennel is enhanced by grilling. It brings out a sweet caramelized taste with a deep smokiness.
Vegan Pesto – Although any pesto can be used, we like to make a quick Vegan Fennel Frond Pesto to use the top of the fennel bulb. It’s bright, flavorful, and tastes delicious with the grilled fennel and other veggies.
Olive Oil – The oil adds richness to this beautiful side along with a little necessary fat.

FAQ & Grilled Vegetable with Vegan Pesto Tips:

How long do I grill the vegetables for?
- It will take approximately 8-10 minutes if your grill is set to medium-high heat. However, check them periodically. They should be tender with visible grill marks when done.

Can the grilled vegetables be made a day in advance?
- Absolutely. These grilled veggies will taste terrific for a few days after grilling. Simply reheat them prior to serving, or they can also be eaten cold if you prefer.

Time Saver.
- In order to save a little time, the pesto can be made a day or two in advance. Just cover the top of the pesto with a thin layer of oil to best preserve it before refrigeration.
Bite-size Veggies.
- We recommend using smaller sized vegetables if you can find them. They cook faster and are easier to eat. We love using fairy tale eggplants, baby zucchini, and thin fennel bulbs for grilling, if possible. However, large eggplants and zucchini can also be cut into small circular pieces if needed.

A Delicious Plant-Based Summer Side Dish

There isn’t a lot of time left to start up those grills, but this is a terrific way to use up the abundance of incredible vegetables this time of year. Enjoy and happy grilling!

Finally, if you have made these grilled vegetables with vegan pesto, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Additionally, you can also take a photo and tag us on instagram. We would love to get your feedback! Happy grilling 😊

Grilled Vegetables with Vegan Pesto

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Author: Meatless Makeovers
Prep Time: 10 min.
Cook Time: 10 min.
Total Time: 20 min.
Yield: 6 Servings 1x
Category: Side Dish
Method: Grill
Cuisine: American
Diet: Vegan

Print Recipe

Description

An easy Summer side of grilled fennel, eggplant, and zucchini topped with a quick homemade fennel frond pesto. This seasonal recipe of grilled vegetables with vegan pesto is amazing!

Ingredients

Scale

2 Large Thin Fennel Bulbs (1/2 inch Vertical Slices)
4 Small Zucchini (Sliced Lengthwise)
8 Fairy Tale Eggplants (Halved Lengthwise) or 1 Small Eggplant cut into 1/2 inch circles
2 Tbsp Olive Oil
1/2 Cup Vegan Fennel Frond Pesto

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Instructions

Prepare the Vegan Fennel Frond Pesto, if needed or use your own favorite pesto.
Prepare the produce as directed above.
Light the grill and allow it to heat up to medium-high heat.
Brush the cut vegetables with a small amount of oil. Place them on the hot grill and allow them to cook for approximately 8-10 minutes. Flip periodically if desired. Vegetables are finished when they are fork tender with visible grill marks.
Place the grilled vegetables on a platter and dollop the pesto over the top. Season with salt and pepper, if desired. Garnish with nutritional yeast or vegan Parmesan (optional).
Leftovers vegetables will keep for up to 5 days in a sealed container in the refrigerator or extra pesto will keep for up to two weeks in a separate container covered with a thin layer of oil.