Grilled Summer Veggie Pesto Salad
10 minutes plus cooling
Grill: 15 minutes • Makes: 4 servings
2 medium zucchini, halved lengthwise
1 large beefsteak tomato, quartered lengthwise
3 tablespoons refrigerated pesto
2 tablespoons unsalted vegetable stock
1.Preheat outdoor grill for direct grilling over medium-high heat. Place corn, zucchini and tomato on hot grill rack; cover and cook corn and zucchini 15 and tomatoes 8 minutes or until grill marks appear, turning corn frequently and zucchini and tomato once. Transfer vegetables to cutting board and cool 5 minutes; cut corn kernels from cob and coarsely chop zucchini and tomato.
2.In large bowl, stir pesto and stock; add vegetables and toss. Makes about 5 cups.
Approximate nutritional values per serving (1 1/4 cups):
112 Calories, 6g Fat, 1g Saturated Fat, 3mg Cholesterol, 92mg Sodium,
13g Carbohydrates, 2g Fiber, 5g Sugars, 0g Added Sugars, 4g Protein