Peak Fresh Produce® Mixed Grill
Peak Fresh Produce® Mixed Grill
Directions
- For marinade whisk olive oil, garlic, and Italian seasoning.
- Pour over vegetables and allow to marinade for 1-2 hours at room temperature. (Reserve Marinade.)
- Whisk reserved marinade with pesto.
- Cook vegetables on grill over medium heat turning. Eggplant, mushrooms, and squash will take the longest to cook. 2-3 minutes per side compared to corn and green beans about 1-2 minutes per side.
- Place vegetable on platter and brush with pesto mixture then garnish platter with parsley, basil, and tomatoes before serving.
Ingredients
- 1 cup Roma® Oil, Olive
- 2 tbsp Roma® Italian Seasoning
- 2 tbsp Roma Garlic, minced
- 1 ea Peak Fresh Produce Eggplant, sliced
- 1 ea Peak Fresh Produce® Zucchini, sliced
- 1/2 lb Peak Fresh Produce® Green Beans, blanched
- 1 lb Peak Fresh Produce® cremini mushrooms, cleaned
- 4 ea West Creek® corn cobettes, thawed and sliced into wheels
- 1 ea Peak Fresh Produce® Pepper(s), Red Bell, seeded and sliced in large planks
- 1 ea Peak Fresh Produce® Pepper(s), Yellow Bell, seeded and sliced into large planks
- 1 pt Peak Fresh Produce® Tomato(es), Cherry
- 2 cups Roma® pesto sauce
- 1 sprig ea` Peak Fresh Produce® Parsley, Fresh, for garnish
- 1 ea Peak Fresh Produce® Basil Leaves, for garnish
- 1/2 tsp sea salt
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
