There’s a certain joy in watching fresh vegetables transform under the heat of the grill, and when you pair that smoky goodness with a rich Collard Green Pesto, something truly magical happens. I discovered this vibrant dish on a sunny afternoon, inspired by a craving for something healthy yet flavorful. The blend of seasonal vegetables, bursting with color and taste, creates a perfect harmony with the earthy, nutty notes of the pesto—it’s a match made in culinary heaven.
This Grilled Vegetables with Collard Green Pesto recipe not only brings a quick and nutritious twist to your dinner table, but it’s also incredibly versatile. Whether you’re whipping it up for a weeknight meal or impressing friends at a weekend gathering, it’s guaranteed to be a crowd-pleaser that showcases your cooking prowess. Plus, with just 35 minutes from prep to plate, you’ll find it’s just as easy as it is delicious. So let’s dive into this delightful dish and discover how to elevate your home-cooked meals!
Why will you love Grilled Vegetables with Collard Green Pesto?
Brighten your table with a splash of color and flavor that will make your taste buds dance.
Quick and Easy: Ready in just 35 minutes, this recipe fits perfectly into your busy schedule without sacrificing taste.
Nutritious Twist: Packed with vitamins from vibrant, seasonal vegetables and nutrient-rich collard greens, it’s a guilt-free indulgence.
Versatile Delight: Ideal as a stand-alone vegetarian main or a fantastic side dish to elevate any meal.
Crowd-Pleaser: Its fresh flavors and eye-catching presentation are sure to impress family and friends alike.
Customizable Options: Easily adaptable for gluten-free, nut-free, and vegan diets, everyone can enjoy this dish!
Grilled Vegetables with Collard Green Pesto Ingredients
Get ready to savor a medley of vibrant flavors!
For the Pesto
- Collard Greens – Earthy base that brings depth; can be substituted with kale or spinach for similar flavor.
- Garlic – Adds aromatic richness; no substitutes needed, but reduce if you prefer a milder taste.
- Grated Parmesan – Imparts creamy richness; for a vegan option, use nutritional yeast instead.
- Fresh Basil – Provides a fragrant touch; swap with parsley for a unique flavor twist.
- Pecans – Offers a delightful crunch; substitute with sunflower seeds for a nut-free version.
- Lemon Zest – Brightens the pesto and adds freshness; lime zest is a great alternative.
- Fresh Lemon Juice – Enhances the dish’s vibrancy; can be swapped with lime juice.
- Crushed Red Pepper – Adds a hint of heat; adjust to taste or omit for a milder pesto.
- Olive Oil – Complements the flavors in the pesto; replace with avocado oil if desired.
For the Grilled Vegetables
- Asparagus – Tender and crisp; green beans or broccoli can be delicious substitutes.
- Red Bell Pepper – Adds a vibrant pop of color; yellow or orange bell peppers work too.
- Yellow Squash – Introduces a mild, pleasant flavor; zucchini makes an excellent alternative.
- Zucchini – Keeps the dish moist; any squash can be used as a substitute.
For Garnishing
- Lemon Zest (for garnish) – Optional, but it enhances the dish’s visual appeal and freshness.
Get ready to enjoy your Grilled Vegetables with Collard Green Pesto!
How to Make Grilled Vegetables with Collard Green Pesto
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Blend Pesto: In a food processor, add collard greens, garlic, Parmesan, basil, pecans, lemon zest, lemon juice, crushed red pepper, and kosher salt. Blend until the mixture is smooth and creamy.
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Incorporate Olive Oil: Gradually pour in the olive oil while continuing to blend until well combined and the pesto reaches your desired consistency.
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Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
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Prepare Vegetables: On a baking sheet, toss together asparagus, red bell pepper, yellow squash, and zucchini. Make sure they are well distributed for even cooking.
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Season and Drizzle: Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to ensure all the veggies are coated evenly for the best flavor.
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Roast: Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through until the vegetables are tender and lightly browned.
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Serve: Once roasted, generously top the vegetables with the homemade collard green pesto. If desired, garnish with a sprinkle of lemon zest for an extra pop of freshness.
Optional: Add some crushed red pepper flakes on top for an extra kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Grilled Vegetables with Collard Green Pesto are perfect for busy weeknights! You can prepare the collard green pesto up to a week in advance and store it in the fridge (just make sure to press a layer of plastic wrap directly on the surface to prevent browning). Additionally, you can chop the vegetables 24 hours before cooking; simply refrigerate them in an airtight container. When you’re ready to serve, just follow the roasting instructions and finish with the freshly made pesto. This way, you’ll have a vibrant, nutritious meal ready in no time, allowing you to spend more quality moments with your loved ones!
What to Serve with Grilled Vegetables with Collard Green Pesto?
A delicious array of side dishes can transform your meal experience while complementing the rich flavors of roasted vegetables and collard green pesto.
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Quinoa Salad: A fluffy quinoa salad with fresh herbs and lemon zest adds a refreshing contrast to the earthy flavors of the pesto. Its lightness balances the dish beautifully.
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Crispy Garlic Bread: Serve alongside crispy garlic bread for a delightful crunch that complements the softness of the grilled vegetables. The buttery, garlicky goodness is an irresistible pairing.
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Grilled Chicken: For a protein boost, pair with juicy grilled chicken seasoned with lemon and herbs. The combination elevates the meal to new heights with complementary flavors.
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Roasted Sweet Potatoes: Sweet potatoes bring a sweet, hearty element to the table, creating a delightful balance with the savory pesto. Their creaminess is a lovely contrast to the crunchy veggies.
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Chickpea Stew: A warm chickpea stew, packed with spices, adds warmth and rustic charm. It transforms the dish into a comforting, nutrient-dense main course for cozy evenings.
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Sparkling Lemonade: Enhance your dining experience with a refreshing sparkling lemonade. Its citrusy zing brightens each bite, making for an invigorating sip alongside your meal.
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Chocolate Mousse: For dessert, whip up a rich chocolate mousse. The creamy chocolate’s decadence is the perfect sweet ending to cap off your healthy dinner.
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Fruit Salad: A colorful fruit salad with seasonal fruits offers a light and zesty finish. It’s a refreshing way to cleanse your palate after the hearty flavors of the grilled vegetables.
Each of these pairings adds a unique texture and flavor profile, transforming your Grilled Vegetables with Collard Green Pesto into a memorable feast!
Grilled Vegetables with Collard Green Pesto Variations & Substitutions
Feel free to make this dish your own with these delightful variations that will tickle your taste buds!
- Nut-Free: Swap pecans in the pesto with sunflower seeds for a similar crunch without nuts.
- Vegan: Omit the Parmesan cheese or substitute it with nutritional yeast to keep the creamy flavor while staying plant-based.
- Extra Zesty: A splash of balsamic vinegar in the pesto will add a tangy twist to the overall flavor profile.
- Spicy Kick: For a little heat, mix in cayenne pepper or sriracha into the pesto, adjusting to your spice preference.
- Herb Blitz: Love fresh herbs? Try adding cilantro or mint to the pesto for a refreshing herby flavor that brightens each bite.
- Seasonal Veggies: Swap in any seasonal favorites like eggplant or cherry tomatoes to add new textures and tastes to the dish.
- Creamy Twist: For a richer texture, blend in a scoop of avocado into the pesto—creamy and oh-so-delicious.
- Savory Boost: Sprinkle some smoked paprika or cumin on the vegetables before roasting for an extra layer of flavor.
These creative options allow you to enjoy the classic dish while tailoring it to your palate or dietary needs!
How to Store and Freeze Grilled Vegetables with Collard Green Pesto
Fridge: Store leftover grilled vegetables in an airtight container for up to 3 days to maintain freshness and flavor.
Pesto: Keep your homemade collard green pesto in the fridge for about 5 days, stored in a tightly sealed container to prevent oxidation.
Freezer: For long-term storage, freeze both the grilled vegetables and pesto. Grilled veggies can last for up to 3 months, while pesto can be frozen in ice cube trays for easy portioning.
Reheating: Gently reheat grilled vegetables in a skillet over medium heat or in the oven to preserve texture, and thaw pesto in the fridge before serving for best results.
Expert Tips for Grilled Vegetables with Collard Green Pesto
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Perfect Roasting Time: Keep an eye on your veggies; start checking at 20 minutes to avoid over-roasting them into mush. Stirring halfway through ensures even cooking.
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Make Ahead Pesto: For a hassle-free meal prep, whip up the collard green pesto up to a week in advance. Store it in the fridge to enhance its flavors, and chop your vegetables a day before for convenience.
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Consistency Control: If your pesto turns out too thick, you can easily adjust it! Blend in a bit of olive oil or warm water until it reaches the creamy texture you desire for your Grilled Vegetables with Collard Green Pesto.
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Customize Ingredients: Feel free to switch up vegetables based on what’s in season or what you have on hand. The recipe is versatile, allowing for your favorite combinations.
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Nut-Free Option: Love pesto but need a nut-free version? Simply substitute pecans with sunflower seeds for the same great taste without the nuts.
Grilled Vegetables with Collard Green Pesto Recipe FAQs
How do I choose ripe vegetables for grilling?
Absolutely! Look for vegetables that are firm, vibrant, and free of blemishes. For asparagus, you want green stalks without dark spots. Bell peppers should be shiny—if they’re dull or wrinkled, they may be past their prime.
How should I store leftover grilled vegetables?
To keep those grilled vegetables fresh, store them in an airtight container in the refrigerator for up to 3 days. Just make sure they’ve cooled down to room temperature before sealing. This way, you can enjoy them again in a couple of days!
Can I freeze grilled vegetables and collard green pesto?
Very! To freeze the grilled vegetables, allow them to cool completely, then place them in a freezer-safe bag or container and freeze for up to 3 months. For the pesto, spoon it into ice cube trays, freeze until solid, and then transfer the cubes to a zip-top bag for easy portioning. This makes it simple to enjoy your homemade pesto anytime!
What if my pesto is too thick?
If your collard green pesto is thicker than you’d like, don’t worry! Simply add a tablespoon of olive oil or a splash of warm water and blend again until you achieve the desired consistency. This will help make it more pourable and a perfect topping for your grilled veggies.
Are there any dietary considerations with this recipe?
Yes, indeed! This recipe can easily be adapted for various dietary needs. For a nut-free option, swap pecans in the pesto for sunflower seeds. If you’re following a vegan diet, use nutritional yeast instead of Parmesan. Moreover, this dish is inherently gluten-free, so everyone can enjoy it safely!
How long will pesto last in the fridge?
You can keep your homemade collard green pesto in the refrigerator for about 5 days. To maximize freshness, store it in a tightly sealed container. If you notice any browning on top, simply give it a good stir before using!
Grilled Vegetables with Collard Green Pesto for Flavor Lovers
Ingredients
Equipment
Method
- In a food processor, add collard greens, garlic, Parmesan, basil, pecans, lemon zest, lemon juice, crushed red pepper, and kosher salt. Blend until the mixture is smooth and creamy.
- Gradually pour in the olive oil while continuing to blend until well combined and the pesto reaches your desired consistency.
- Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- On a baking sheet, toss together asparagus, red bell pepper, yellow squash, and zucchini. Ensure they are well distributed for even cooking.
- Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to ensure all the veggies are coated evenly.
- Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through until the vegetables are tender and lightly browned.
- Once roasted, generously top the vegetables with the homemade collard green pesto. If desired, garnish with a sprinkle of lemon zest for an extra pop of freshness.