How To Make Grilled vegetables with cannellini beans & vegan pesto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 zucchinis, sliced
- 1 eggplant, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can of cannellini beans, rinsed and drained
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 2 cups of fresh basil leaves
- Juice of 1 lemon
- 1/4 cup of nutritional yeast
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
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Preheat grill to medium-high heat.
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In a bowl, toss the sliced zucchinis, eggplant, red bell pepper, and yellow bell pepper with olive oil, salt, and pepper.
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Grill the vegetables until they are tender and slightly charred, about 10-12 minutes, flipping halfway through.
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In a food processor, combine the pine nuts, garlic, basil leaves, lemon juice, nutritional yeast, and olive oil. Process until smooth and creamy. Add salt and pepper to taste.
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In a large bowl, combine the grilled vegetables, cannellini beans, and vegan pesto. Toss well to coat everything evenly.
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Serve the grilled vegetables with cannellini beans and vegan pesto warm or at room temperature.
Nutrition
- Calories : 320kcal
- Total Fat : 17g
- Saturated Fat : 2g
- Sodium : 620mg
- Total Carbohydrates : 35g
- Dietary Fiber : 12g
- Sugars : 11g
- Protein : 12g
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