By This Grilled Portobello, Zucchini, and Red Pepper Bowl with Basil Pesto Aioli balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Grilled Portobello, Zucchini, and Red Pepper Bowl with Basil Pesto Aioli captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Grilled Portobello, Zucchini, and Red Pepper Bowl with Basil Pesto Aioli becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Vegetables:
1 large portobello mushroom, sliced
1 zucchini, sliced
1 red bell pepper, chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Bowl:
1/4 cup hummus
For the Basil Pesto Aioli:
1/2 cup mayonnaise
1/4 cup pesto sauce
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
PREPARATION STEPS
Prepare the Vegetables:
In a bowl, combine the sliced portobello mushroom, zucchini, and red bell pepper. Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Grill the Vegetables:
Preheat your grill or grill pan over medium heat. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
Make the Basil Pesto Aioli:
In a small bowl, mix together the mayonnaise, pesto sauce, minced garlic, lemon juice, salt, and black pepper until well combined.
Assemble the Bowl:
In a serving bowl, spread the hummus as a base. Top with the grilled vegetables and drizzle with the basil pesto aioli.
Serve and Enjoy!
Enjoy this vibrant and flavorful bowl as a healthy meal or side dish!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
