Grilled Veggies with Easy Sun-Dried Tomato Pesto

With grill season in full swing, side dishes are a great way to make sure our meals are well-rounded. This simple pesto gives vegetables an extra pop of nutrition with the addition of Omega-3 fatty acids. This versatile sauce can also be used as a dressing on salads, a spread on sandwiches, to accompany salmon, or tossed with hot or cold pasta.


1/2 cup Barlean's flax oil
1/4 cup sun-dried tomatoes (not packed in oil)
1 clove garlic
1/2 cup fresh basil, stems removed
1/4 cup pine nuts or almonds
1/4 cup grated Parmesean cheese or 2 tbsp nutritional yeast for non-dairy
Juice of 1/2 a lemon
Vegetables for grilling: broccoli, asparagus spears, bell peppers, zucchini
Safflower or grapeseed oil


Soak the sun-dried tomatoes in warm water for 5 minutes. Combine tomatoes, flax oil, garlic, basil, pine nuts, lemon, and cheese or nutritional yeast in a food processor. Add water to get desired consistency.

Lightly brush vegetables with safflower or grapeseed oil and grill on cast iron or barbecue for roughly 3 minutes on each side.

Drizzle pesto over veggies and enjoy!

By Steph Davidson| June 27, 2017
Categories:  Recipes
Keywords:  RecipeRecipes

About the Author

Steph Davidson

Steph Davidson

Steph is a writer and editor with a love of tea, books, and horror movies. Steph grew up under the impression that most meals came out of a box and had to contain some sort of animal protein. When an interest in a more environmentally friendly way of living led to her vegetarianism in 2012, she decided to teach herself how to cook. You can catch her kitchen wins (and the occasional opportunity for improvement) on Instagram @_stephinitely_.


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