Pesto Grilled Vegetable Salad


  • 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


  1. Slice your red pepper down each side so you end up with four flat slices
  2. Slice your red onion into 1/2 inch rounds
  3. Slice your red potatoes into 1/2 inch rounds
  4. Chop off the tops and bottoms of your green beans, and chop into 2 inch (or so) pieces
  5. Place your onion, potatoes, and green beans in a large bowl
  6. Spoon in 1 tablespoon of pesto, 1/2 teaspoon salt, and 1/4 teaspoon pepper
  7. Mix together with your hands until all the vegetables are evenly coated
  8. Lay your red onions out on a flat surface and drizzle each side lightly with olive oil, and season with salt and pepper
  9. Grill your vegetables until there are dark grill marks on each side
  10. 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
  11. The red potatoes need to be fork tender before you take them off the grill
  12. Once all your vegetables are grilled, chop everything (except the green beans) up into a 1 inch dice
  13. Half your cucumber and slice it into half moons
  14. Chop up your tomatoes (if you are using them) into 1 inch cubes
  15. Season the cucumber and tomatoes lightly with salt and pepper
  16. Thinly slice your basil leaves
  17. For the dressing:
  18. Squeeze half a lemon (about 1 tablespoon of juice) into a small bowl and add 1 tablespoon of olive oil
  19. Season with salt and pepper and mix together
  20. Pour the dressing over the salad and toss until all the vegetables are mixed together and coated with dressing
  21. Sprinkle the basil on top
  22. **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.**