Grilled Veggie Pesto Pasta (Vegan + Gluten-Free)

eatingbyelaine.com

Mike Pfirrman

subheading: UNITS USM:

subheading: SCALE 1X 2X 3X:

Grilled Veggie Marinade

2 tablespoons extra virgin olive oil

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon Dijon mustard

1 teaspoon fine salt

¼ teaspoon ground black pepper

subheading: Grilled Veggies:

1 orange bell pepper, seeded and cut into 1” pieces

1 yellow bell pepper, seeded and cut into 1” pieces

1 medium squash (zucchini or yellow squash), cut into ¼” thick half moons

1 cup cherry or grape tomatoes, halved

1 red onion, cut into 2” chunks

subheading: For pasta:

1 batch of my Vegan Basil Pesto, Vegan Kale Pesto, Pistachio Pesto or Parsley Arugula Walnut Pesto (start with ½ cup, mix and add more if desired)

8 ounces gluten-free pasta of choice

subheading: Optional Garnish:

Vegan parm

Drizzle of balsamic glaze

pinch of arugula microgreens

Directions at eatingbyelaine.com

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