Ingredients

• 4 yellow squash, sliced
• 1 yellow bell pepper, cut in strips
• 4 zucchini, sliced
• 3 1/2 cups fresh basil leaves
• 1/2 cup pecans, toasted
• 2/3 cup extra virgin olive oil
• 2/3 cup parmesan cheese, grated
• 3 garlic cloves
• Salt and pepper to taste

How to make Vegetables With Pesto directions

• 1

  Preheat an oven to 400°F (204°C).

• 2

  In a food processor, blend together basil, olive oil, cheese, garlic, and pecans until it becomes smooth. Season the pesto to taste with salt and pepper.

• 3

  Grill squash, zucchini, and yellow pepper over medium heat for 2 to 3 minutes while covered. Rotate and cook an additional 2 to 3 minutes or until tender. Season the mixture using salt.

• 4

  Toss the pesto with the vegetables before serving.