pat's Recipe

Grill-Roasted Vegetables with Pine Nut Pesto

Category: Vegetable

Fall Vegetables - brussel sprouts, parsnips, butternut squash, carrots - get cooked on the grill, then tossed in a cheesy pine nut pesto!!

1 lb carrots cut into 1-inch pieces
1 lb parsnips, cut into 1-inch pieces
1 lb brussels sprouts, halved lengthwise
1 2 1/2 lb butternut squash, peeled, seeded
and cut into 1/2-by-1 1/2-inch pieces
2 large shallots, cut into 1/2-inch wedges
6 thyme sprigs
1/2 cup olive oil
salt and freshly ground pepper
1/4 cup plus 2 Tbsp pine nuts
1 Tbsp unsalted butter
1 large garlic clove, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano
cheese

In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/4 cup of the olive oil. Season generously with salt and pepper.
Preheat a gas grill to high heat. Place 2 perforated grill pans directly on the grate to heat for about 10 minuts. Divide the vegetable between the grill pans and grill over high heat, stirring and turning occasionally, until they are tender and lightly charred in spots, about 50 minutes. Alternatively, roast the vegetables in a large roasting pan in a 425 oven, stirring them occasionally. (if not using grill)
Meanwhile, in a small skillet, heat 1 Tbsp of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned about 2 minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. Let cool, then transfer to a mini processor. Add the grated cheese and the remaining 3 Tbsp olive oil and pulse to a chunky puree. Season the pine nut pesto with salt.
Transfer the vegetables to a large bowl and toss with the pine nut pesto. Serve hot or warm.
the pine nut pesto can be refrigerated overnight. Bring to room temperature before proceeding.

12 servings