Easy Keto
Enjoy your summer produce with this keto grilled vegetables and pesto recipe. Inspired by Mediterranean flavors, the recipe offers tender yet beautifully charred low-carb vegetables and a vibrant pesto sauce.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Difficulty Level: Easy Recipe Makes 2 Servings
— 1 red bell pepper — 1 yellow bell pepper — 1 zucchini — 1 summer squash — ½ pound green flat beans — 4 tablespoons olive oil — 5 ounces fresh mozzarella
1. Gather all your ingredients, measure them, and set them aside.
2. Wash and dry the veggies you are using.
3. De-seed your bell peppers and cut them into large, equal slices.
4. Slice your veggies, including zucchini and summer squash, lengthwise
5. Cut your lemons into halves and deskin the cloves of garlic.
1. Add the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper into a blender or food processor. 2. Pulse all the ingredients until they are roughly chopped. 3. Gradually pour in the olive oil and continue to blend. Your pesto is ready when you get a rich, creamy paste. 4. Transfer the pesto to a bowl and set aside.
1. Preheat a grill pan over medium-high heat on the stovetop. Add the olive oil. 2. Add the slices of bell pepper to the pan. Let each side grill for 3-4 minutes, and don't flip them until you see grill marks. 3. Next up is the zucchini and summer squash! Grill them for around 2-3 minutes on each side or until you can see those grill marks. 4. Once they're done, take them off and put green flat beans on the pan for 2-3 minutes on each side.
1. Transfer the grilled veggies to a large bowl. 2. Add 4 tablespoons of your homemade pesto sauce and toss until all pieces are well coated. 3. Top the mixture with mini mozzarella balls.
Don't crowd your veggies in the pan. Too many in there, and they'll steam instead of grilling, making them all soggy. Layer them in enough gaps in a single layer.