Peak Fresh Produce® Mixed Grill


  1. For marinade whisk olive oil, garlic, and Italian seasoning.
  2. Pour over vegetables and allow to marinade for 1-2 hours at room temperature. (Reserve Marinade.)
  3. Whisk reserved marinade with pesto.
  4. 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.
  5. Place vegetable on platter and brush with pesto mixture then garnish platter with parsley, basil, and tomatoes before serving.


  • 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