Grilled Zucchini Pesto Packets
You’re only 30 minutes away from tender, flavorful grilled summer squash and zucchini. This easy recipe turns a garden surplus into a satisfying side dish. Simply toss the fresh vegetables in a vibrant blend of pesto, and a pinch of crushed red pepper flakes, then wrap them in foil packets with a generous amount of shredded Asiago and Fontina cheeses. Grilling the packets allows the vegetables to become wonderfully tender while the cheese melts into a rich, gooey sauce. It's a simple, foolproof method that locks in all the flavor. Serve this cheesy, melt-in-your-mouth dish with your favorite grilled meats or enjoy it as a light vegetarian main.
Ingredients
- 2 medium yellow summer squash, cut into 1/4-inch slices
- 2 medium zucchini, cut into 1/4-inch slices
- 1/4 cup pesto
- 1/2 teaspoon crushed red pepper flakes
- 2 1/2 ounces Asiago cheese, finely shredded and divided (about 3/4 cup)
- 2 1/2 ounces Fontina cheese, finely shredded and divided (about 3/4 cup)
Instructions
| 1. Heat grill to medium. |
| 2. Combine the summer squash, zucchini, pesto and red pepper flakes in a large bowl. Add 1/4 cup of each cheese; toss to coat. |
| 3. Spoon vegetable mixture onto two greased double-thickness pieces of aluminum foil, each about 16 x 12 inches. Sprinkle each with 2 tablespoons of each cheese. Fold foil into packets and seal tightly. Poke several small holes into each packet for venting. |
| 4. Grill packets, covered, over medium heat for 15-18 minutes or until vegetables are tender. Remove packets from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape. |
| 5. Top with remaining asiago and fontina and serve. |