Grilled Veggies with Herb Feta Pesto


It’s hot! We are looking at a long stretch of 90+ degrees. The last thing I want to do is heat up the kitchen. It’s grillin’ time! I used carrots, potatoes, and corn, but use whatever vegetable you want. Since these need a little cooking first I just threw the all in a pot of boiling water. Potatoes first, then carrots, and corn last. I did not want to fully cook them, just did not want them to take forever on the grill.  The pesto is a variation on traditional. The feta cheese lightens it up and makes it creamy. Give it a try.

Grilled Veggies with Herb Feta Pesto


  • 2 ears corn
  • 1 pound small potatoes, mixed
  • 1 bunch carrots
  • 1 cup fresh herbs, mostly basil
  • 1 clove garlic, minced
  • 1/2 cup feta cheese
  • 1/4 cup olive oil
  • salt and pepper


  1. Bring a large pot of salted water to boil.
  2. Boil potatoes for 20 minutes.
  3. Boil carrots for 10 minutes.
  4. Boil ears of corn for 5 minutes.
  5. Set aside to dry.
  6. Liberally coat with olive oil and salt.
  7. In a food processor, add herbs.
  8. I used mostly basil, but added thyme, chives, and rosemary.
  9. Add minced garlic. olive oil, feta cheese.
  10. Spin until smooth and fluffy.
  11. Grill vegetables until charred in places.
  12. Serve with herb feta pesto.



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