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Jamie Purviance

Mixed Grill of Summer Squash and Zucchini with Pesto

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    5 to 7 min.

Serves 4
Prep Time
20 min.
Grilling Time
5 to 7 min.

the Ingredients

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  • 1 cup lightly packed fresh basil leaves, about 1 ounce
  • 2 garlic cloves
  • 1 tablespoon pine nuts, toasted
  • Kosher salt
  • Extra-virgin olive oil
  • ¼ cup freshly grated Parmigiano-Reggiano® cheese
  • 2 medium zucchini, each 6 to 8 ounces, ends trimmed
  • 2 medium yellow summer squashes, each 6 to 8 ounces, ends trimmed
  • Freshly ground black pepper


  • 01 Make the pesto: In a small food processor or blender process the basil, garlic, pine nuts, and ½ teaspoon salt. Then, with the motor running, drizzle ¼ cup oil through the feed tube until the mixture forms a thin paste, scraping the sides of bowl if necessary. Add the cheese and process briefly, just until combined. Set aside until ready to use; or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days. Bring to room temperature before serving.
  • 02 Prepare the grill for direct cooking over medium heat (350º to 450ºF).
  • 03 Cut the vegetables lengthwise into ¼-inch-thick slices. Drizzle with oil and season lightly with salt and pepper.
  • 04 Brush the cooking grates clean. Grill the vegetable slices over direct medium heat, with the lid closed, until well marked and tender, 5 to 7 minutes, turning once. Remove from the grill.
  • 05 Arrange the vegetable slices on a warmed platter, overlapping them, and top with some of the pesto. Serve immediately with the remaining pesto.

Let's Gear Up

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