Our Grilled Veggie Platter With Creamy Pesto Recipe Is a Delicious Taste of Summer

Name: Our Grilled Veggie Platter With Creamy Pesto Recipe Is a Delicious Taste of Summer
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 (7 oz.) cont. pesto; 1/4 cup sour cream; 4 zucchini and/or yellow squash; 6 large portabella mushrooms, stems and gills removed; 2 cups mini bell peppers; Chopped basil and lemon zest (optional)

Seasonal veggies, straight off the grill and dipped in zesty pesto, are the perfect cookout dish.

By Emily Boyette

Reviewed by Susan Chiusano

When the warmer weather approaches, we suddenly start craving fresh vegetables. Grilling the veggies gives them a nice smoky flavor with a little bit of sweetness, and the whole thing is healthy, too! Our grilled veggie platter is versatile — it makes a great starter for weeknight dinners, and it can just as easily be the star appetizer at your next backyard get-together. Featuring vibrant zucchini and yellow squash, meaty portabella mushrooms and crisp bell peppers, these beautifully grilled vegetables get a two-ingredient creamy pesto dipping sauce for extra oomph. The sauce it’s super easy to make: We simply whirl a dollop of sour cream into a jar of store-bought pesto sauce!

Ready for the table in just 25 minutes, this platter is perfect for a party any night of week. Give it a try and let us know what you think! Looking for more summer meal ideas? Check out these recipes for summer salads,

Yields

6 servings

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Ingredients

1 (7 oz.) cont. pesto
1/4 cup sour cream
4 zucchini and/or yellow squash
6 large portabella mushrooms, stems and gills removed
2 cups mini bell peppers
Chopped basil and lemon zest (optional)

Instructions

Prepare grill for medium-high heat direct-heat cooking. Line rimmed baking sheet with foil. In small bowl, combine pesto and sour cream; transfer to small serving bowl. Cover and chill.

Trim zucchini and squash; cut into 1/3“-thick rounds. Cut mushrooms into 1/2“-thick slices. Place zucchini, squash, mushrooms and peppers in single layer on baking sheet. Coat with cooking spray; sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place vegetables on grill. Cook, flipping once, until tender, 3–4 min. per side. Arrange on platter; serve with creamy pesto sauce. If desired, garnish with basil and zest.