Grilled Vegetables with Parsley Pesto

Pesto is a staple of Italian cooking, yet many believe that it is only basil that can create the riotous green color so beloved in the sauce. Flat-leaf parsley is a more subtly flavored leaf with no less color. This particular pesto goes well with the grilled vegetables so common in the summer months. If you want, spread the pesto inside two slices of focaccia, place the grilled vegetables in between, and grill the outside for a delicious Panini.

Grilled Vegetables with Parsley Pesto


Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: Serves 4

Calories per serving: 394

Fat per serving: 38g

Grilled Vegetables with Parsley Pesto


  • 2 large zucchini
  • 4 bell peppers
  • 2 large red onion
  • ½ tbl olive oil
  • Pinch of salt
  • Pesto
  • 3 cups flat leaf parsley, washed and roughly chopped
  • 3 garlic cloves, minced
  • ½ cup parsley
  • ⅓ cup parmesan
  • ⅓ cup pine nuts
  • ½ cup extra virgin olive oil
  • 1 lemon, squeezed and zested
  • Pinch of salt


  1. Preheat the barbecue to medium-high heat. Toss the vegetables with the ½ tbl olive oil and sea salt. Place the veggies on the grill and cook for 3 to 5 minutes on each side, until crisp black lines are seared on either side and they are tender.
  2. Meanwhile, blend all the ingredients for the pesto together until thick and smooth.
  3. Remove the vegetables from the grill and drizzle the pesto on top. Serve warm.

Nutritional Information

Calories: 394
Fat: 38g
Carbohydrates: 10.5
Protein: 6g


Get a weekly digest of our latest green living tips and environment news every Saturday morning.