Pesto Grilled Vegetable Salad
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 3 servings 1x
- 3 red potatoes
- 1 red onion
- 1 red pepper
- 1 cup green beans
- 1 tablespoon pesto
- Salt and Pepper
- 1/2 to 2/3 hothouse cucumber
- 2 tomatoes (optional)
- 11 basil leaves
- 1/2 lemon
- Olive oil
- 1 clove garlic
- Slice your red pepper down each side so you end up with four flat slices
- Slice your red onion into 1/2 inch rounds
- Slice your red potatoes into 1/2 inch rounds
- Chop off the tops and bottoms of your green beans, and chop into 2 inch (or so) pieces
- Place your onion, potatoes, and green beans in a large bowl
- Spoon in 1 tablespoon of pesto, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- Mix together with your hands until all the vegetables are evenly coated
- Lay your red onions out on a flat surface and drizzle each side lightly with olive oil, and season with salt and pepper
- Grill your vegetables until there are dark grill marks on each side
- The cooking time will vary based on how you like your vegetables cooked (I like mine to still have a bite to them) with everything except the red potatoes
- The red potatoes need to be fork tender before you take them off the grill
- Once all your vegetables are grilled, chop everything (except the green beans) up into a 1 inch dice
- Half your cucumber and slice it into half moons
- Chop up your tomatoes (if you are using them) into 1 inch cubes
- Season the cucumber and tomatoes lightly with salt and pepper
- Thinly slice your basil leaves
- For the dressing:
- Squeeze half a lemon (about 1 tablespoon of juice) into a small bowl and add 1 tablespoon of olive oil
- Season with salt and pepper and mix together
- Pour the dressing over the salad and toss until all the vegetables are mixed together and coated with dressing
- Sprinkle the basil on top
- **The cook time for this recipe will vary based on how you like your vegetables cooked and whether or not you have a real grill. Since I used a grill pan, it took a little longer because I had to grill my vegetables in batches.**