Tasty Tuesday: Grill-Roasted Vegetables with Pine Nut Pesto

Today's recipe was specifically requested by my grandmother, which is a big compliment, since I am usually the one asking her for recipes!  I made this savory vegetable dish for Garrett back in November for the first time, served alongside a pan-seared halibut with pistachio pesto (I'll also include this recipe below).  It turned out to be such a heavenly meal - especially on a cold night - that I quickly filed the recipe into my favorites.  Over the holidays, I made the veggies again for my whole family, and the dish was a huge hit.  I have received several requests for the recipe, so here it is!  Enjoy!

Grill-Roasted Vegetables with Pine Nut Pesto

1 pound carrots, cut into 1-inch pieces

1 pound parsnips, cut into 1-inch pieces

1 pound brussels sprouts, halved lengthwise

One 2½-pound butternut squash—peeled, seeded and cut into ½-by-1½-inch pieces

2 large shallots, cut into ½-inch wedges

6 thyme sprigs

½ cup extra-virgin olive oil

Salt and freshly ground pepper

¼ cup plus 2 tablespoons pine nuts

1 tablespoon unsalted butter

1 large garlic clove, thinly sliced

¼ cup freshly grated Parmigiano-Reggiano cheese

In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and ¼ cup of the olive oil. Season generously with salt and pepper.

Preheat a gas grill to high heat (about 425°). Place 2 perforated grill pans directly on the grate to heat for about 10 minutes. Divide the vegetables between the grill pans and grill over high heat, stirring and turning occasionally, until they are tender and lightly charred in spots, about 50 minutes. Alternatively, roast the vegetables in a large roasting pan in a 425° oven, stirring them occasionally.

Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. Let cool, then transfer to a mini processor. Add the grated cheese and the remaining 3 tablespoons of olive oil and pulse to a chunky puree. Season the pine nut pesto with salt.

Transfer the vegetables to a large bowl and toss with the pine nut pesto. Serve hot or warm.

Pistachio Pesto

½ to 1 clove garlic, peeled

2 cups packed flat-leaf parsley

2 tablespoons fresh lemon thyme leaves

2 tablespoons fresh tarragon leaves

1 tablespoon fresh sage leaves

1 tablespoon fresh oregano leaves

½ cup grated Parmesan

¾ cup roasted pistachios

Salt and pepper

⅔ cup olive oil

Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.

Serve over pasta or use as topping for crostini or bruschetta.