Lettuce Patch Gardens Sustainably grown artisan vegetables Colorado Springs, Colorado

Grilled Vegetable Platter with Pesto Dressing

olive oil
salt
fresh ground pepper
red, yellow or orange bell peppers, quartered
tomatoes, halved
eggplant cut into 1/2 in. rounds
sweet onions, cut into 1/2 in. rounds
scallions or baby leeks, whole
summer squash, cut into wedges

Preheat an outdoor grill or grill pan to medium hot.

Brush the vegetables with olive oil and sprinkle with salt and pepper.

Grill, turning once or twice until charred and tender.

Toss with Pesto Dressing. Arrange on a large serving dish. Serve hot or at room temperature.

From: Organic Cookbook
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