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Ingredients
US|METRIC
6 SERVINGS
- 3 yellow squash (small, ends trimmed)
- 3 zucchini (small, ends trimmed)
- 2 Japanese eggplant (small, ends trimmed)
- 2 portobello mushrooms (stemmed)
- 2 sweet potatoes (ends trimmed)
- 1 bunch asparagus (ends trimmed)
- 3 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1 tsp. ground pepper (fresh)
- 1 cup baby spinach leaves (packed)
- 2 cups basil leaves (packed)
- 4 Tbsp. extra virgin olive oil
- 1/4 cup chopped walnuts
- 1 clove garlic
- 1/4 tsp. kosher salt (or to taste)
- 1/2 tsp. ground pepper (fresh)
- 1/4 cup walnuts
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Directions
- Heat outdoor grill to medium-high heat. Place the slicing disc in the work bowl of a KitchenAid®Pro Line®16 cup Food Processor set at the sixth notch from the left. Place the yellow squash into the lid opening horizontally and insert the large feed tube gently. On low speed, slice the squash. Repeat the same procedure with the zucchini and eggplant. Remove vegetables and set aside in a very large bowl.
- Place the portobellos and sweet potatoes into the feed tube vertically and again, insert the large feed tube gently to slice. Add portobellos and sweet potatoes to the squash mixture, along with the asparagus and toss very gently with the olive oil, salt and pepper.
- Grill in 2 batches over medium-high for 8-10 minutes, or until desired tenderness, turning halfway through. Remove from grill and serve hot, or at room temperature, with Spinach Walnut Pesto.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium550mg23% |
| Potassium1530mg44% |
| Protein9g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A170% |
| Vitamin C100% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 5 years ago
Why are walnuts doubled in this recipe? Is the second 1/4 cup for decoration on top of the pesto? Love this recipe! Add a TBLS of melted butter and use sautéd pine nuts instead