Grilled vegetables with Cannellini beans and vegan pesto is a delicious and nutritious recipe that is perfect for a light and flavorful meal. The combination of smoky grilled vegetables, creamy cannellini beans, and savory vegan pesto creates a satisfying dish that is packed with protein and fiber. The addition of Orange Ginger Teriyaki Sauce adds a sweet and tangy flavor that perfectly complements the earthy notes of the vegetables and beans. This dish is not only easy to prepare but also a great option for anyone looking to incorporate more plant-based meals into their diet.
The Spicy Tomato Turmeric Slather Sauce adds a kick of heat and depth of flavor to the dish, while the Orange Ginger Teriyaki Sauce provides a touch of sweetness and a hint of Asian-inspired flair. The combination of these sauces with the grilled vegetables and cannellini beans creates a harmonious blend of flavors that will leave your taste buds singing.
In addition to being delicious, this recipe is also incredibly nutritious. The grilled vegetables are a great source of vitamins and minerals, while the cannellini beans provide a healthy dose of protein and fiber. The vegan pesto adds a burst of fresh herb flavor and a creamy texture that ties the whole dish together.Whether you are a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this Spicy Tomato Turmeric Slather Sauce Grilled vegetables with Cannellini beans and vegan pesto recipe is sure to satisfy your cravings and leave you feeling nourished and satisfied. Give it a try for your next meal and enjoy a dish that is not only good for you, but also bursting with delicious flavors.
Grilled Vegetables with Cannellini Beans & Vegan Pesto
Ingredients:
- For the Grilled Vegetables:
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Cannellini Beans:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the Vegan Pesto:
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Grill the Vegetables:
- Preheat your grill to medium-high heat.
- In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and asparagus with olive oil, salt, and pepper.
- Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
- Prepare the Cannellini Beans:
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the drained and rinsed cannellini beans, and cook for about 3-5 minutes until heated through. Season with salt and pepper to taste.
- Make the Vegan Pesto:
- In a food processor, combine the fresh basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped.
- With the processor running, gradually add the olive oil and lemon juice until the pesto is smooth. Season with salt and pepper to taste.
- Assemble the Dish:
- Arrange the grilled vegetables on a large serving platter. Spoon the cannellini beans over the top.
- Drizzle the vegan pesto over the vegetables and beans, or serve it on the side.
- Serve and Enjoy:
- Serve the grilled vegetables with cannellini beans and vegan pesto as a main dish or a side. It’s perfect for a light, healthy meal.
