Pesto-Infused Grilled Vegetables: A Burst of Flavor on Your Plate

There’s something utterly magical about the aroma of fresh basil mingling with the smoky essence of grilled vegetables. Imagine a symphony of colors and flavors dancing on your plate—a medley of mushrooms, red onions, baby potatoes, peppers, and tomatoes—all kissed by the flames, then gently caressed with the vibrant essence of pesto.

At the heart of this culinary masterpiece lies a marriage of simplicity and sophistication. The journey begins with a vibrant selection of vegetables, carefully chosen for their flavors and textures. Mushrooms offer a meaty richness, while red onions add a hint of sweetness. Baby potatoes bring a comforting earthiness, while peppers and tomatoes contribute bursts of vibrant freshness.

Each vegetable is thoughtfully tossed in olive oil, allowing them to glisten and absorb the essence of this liquid gold. To enhance their savory profile, a sprinkle of steak spice adds depth, intertwining with the natural sweetness of the vegetables to create a tantalizing anticipation of flavors.

The stage is set—the grill awaits. With precision, each vegetable is placed over the flames, or for a quicker alternative, the air fryer works its magic, imparting a beautiful char and smokiness. As they sizzle and soften, their natural sugars caramelize, unlocking layers of nuanced tastes that promise to delight the palate.

And then, the pièce de résistance—the pesto. As the vegetables finish grilling or air frying, they are gathered together, creating a canvas ready to be adorned. A generous dollop of basil walnut pesto is gently drizzled and tossed, infusing the medley with the robust, herbaceous essence of fresh basil, the nutty crunch of walnuts, and the creamy embrace of Parmesan cheese—all bound together by the richness of olive oil.

The transformation is complete. The once-separate vegetables now wear a coat of vibrant green, each bite bursting with a harmonious symphony of flavors—earthy, smoky, and bright. The pesto acts as a unifying force, weaving through the medley, transforming it into a culinary delight that celebrates the essence of the season.

This dish isn’t just about grilled vegetables tossed in pesto; it’s a celebration of simplicity and elegance on a plate. It’s about savoring the vibrant colors and diverse flavors that nature has to offer, elevated by the transformative power of pesto. Whether served as a side dish, a topping for bruschetta, or a standalone delight, these pesto-infused grilled vegetables are a testament to the beauty found in combining quality ingredients and allowing their essence to shine through.

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Pesto Grilled Vegetables

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale
  • 4 cups vegetables of your choice, we like red onions, zucchini, peppers, mushrooms and tomatoes.
  • 1/4 cup olive oil
  • 1 tbsp bad ass Burger Booster or steak spice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup Basil Walnut Pesto or pesto of choice



  1. Cut the vegetables into uniform size, toss in a bowl with the olive oil and seasoning.
  2. Grill the vegetables over high heat, or cook in the airfryer at 400 for 10-12 minutes.
  3. Once the vegetables are cooked toss them with the pesto ans serve.
  • Category: sides, vegetables, recipes