Roasted Veggie & Almond Pesto Salad

Dan    Appetizers & Co., Recipes     appetizer, pesto, roasted, salad, summer, vegan

What you’ll need…

2 corn cobs

2 bell peppers (1 red, 1 yellow)

4 portabella mushrooms

1/2 cup roasted almonds

2 cups baby arugula

2 cloves garlic

1/4 cup white wine vinegar

1/4 cup fresh parmesan

extra virgin olive oil

salt & pepper

Scenario: The summer is coming to an end and you’re planning one last, fantastic, delicious BBQ dinner with your friends. Now, you just need a perfect salad for that dinner…It’s a good thing I’m looking out for you!

Get that BBQ fired up! Toss the peppers, mushrooms, and corn in a bit of olive oil. Place them on the grill. Turn the vegetables several times so they don’t burn. The mushrooms will be done after about 10 minutes, the corn in 20, and the peppers in 30. Place them in the fridge to chill.

In lieu of a BBQ, roast the vegetables in the oven at 400 degrees. Mushrooms for 15 minutes, corn for 30, and pepper for 50.

Now for the pesto…Place the arugula, almonds, garlic, and parmesan into a food processor (or blender). Pulse, adding olive oil as you go, until the mixture is nicely blended. If you want to keep it vegan, just omit the cheese.

Chop up your now chilled veggies, cut the corn off the cob (obviously), remove the seeds and stems from the peppers. Mix together with the pesto, white wine vinegar, and salt & pepper to taste! Voila! Place in the fridge to keep it cool until you’re ready to serve. Enjoy the BBQ!

Serves 3-4

Total cook time…40 min (BBQ) or 1 hour (oven)

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