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
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2 Large Thin Fennel Bulbs (1/2 inch Vertical Slices)
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4 Small Zucchini (Sliced Lengthwise)
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8 Fairy Tale Eggplants (Halved Lengthwise) or 1 Small Eggplant cut into 1/2 inch circles
- 2 Tbsp Olive Oil
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1/2 Cup Vegan Fennel Frond Pesto
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.
Keywords: Grilled Summer Vegetables with Vegan Pesto, Vegan Summer Side Dish, Easy Summer Side
