Grilled Vegetables With Robiola Cheese And Pesto Food

15 MINUTE GRILLED VEGGIES WITH PESTO

Steps:

• Heat the grill to high heat.
• Place the pine nuts in a pan over medium heat, swirling the pan occasionally until the pine nuts are toasted. Remove to a plate.
• Prepare the veggies and place on a large cookie sheet. Add a drizzle of olive oil all over the veggies, a sprinkle of salt (we prefer Kosher salt for grilling) and a dash of pepper. Toss to coat.
• Add the veggies to the grill being careful to not drop any between the grates.
• Turn the grill to medium heat and cook for 1-2 minutes, and flip.
• Cook for an additional 2-3 minutes or until tender.
• Remove from the grill and place on a large serving platter.
• Drizzle with pesto and pine nuts and extra salt and pepper if needed.
• Serve immediately

GRILLED VEGETABLES WITH COLLARD GREEN PESTO

Steps:

• For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
• With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
• For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.

GRILLED VEGETABLES WITH ROBIOLA CHEESE AND PESTO

Steps:

• Sprinkle the cut sides of the eggplants with 1/2 teaspoon of salt. Place cut side down on paper towels and let drain for 1 hour. Rinse and pat dry.
• Meanwhile, place the basil, garlic, pine nuts, 1/4 cup of olive oil and 1/2 teaspoon of salt in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the cheese and pulse just until combined. The mixture can be made ahead and refrigerated; bring to room temperature before serving.
• Start a charcoal grill. Brush the vegetables on both sides with the remaining olive oil. Season with salt and pepper to taste and sprinkle with thyme. Grill the vegetables until crisp-tender. Mound the cheese mixture in the center of a platter and surround with the grilled vegetables. Serve.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

GRILLED VEGETABLE PESTO SANDWICHES

Steps:

• Slice zucchini and summer squash lengthwise into 1/4-in.-thick slices. Place in a large bowl with red pepper, onion, oil, paprika, garlic powder, vinegar, salt and pepper; toss to coat. , Grill vegetables on an oiled rack, covered, over medium heat, until crisp-tender, 3-4 minutes on each side. Remove and keep warm. Spread softened butter over cut sides of rolls. Grill rolls, cut side down, over medium heat until toasted, 30-60 seconds., To assemble, spread pesto over roll bottoms. Layer with zucchini, squash, red pepper and onion. Top with cheese. Grill, covered, until cheese is melted, 1-2 minutes. Remove from heat; top with salad mix and basil. Replace roll top. Serve immediately.