Description

This Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto is a colorful and hearty dish perfect for autumn. Hollowed-out bread filled with layers of grilled zucchini, yellow squash, and eggplant combined with a flavorful, oil-free white bean and pumpkin seed pesto creates a unique, satisfying meal or appetizer. Baked until crispy, it’s an impressive and delicious way to enjoy fall vegetables.

Ingredients

Scale

Grilled Vegetables

1 medium zucchini
1 medium yellow squash
1 medium Italian eggplant
3 tablespoons olive oil

Oil-Free White Bean & Pumpkin Seed Pesto

1 (15.5 oz.) can cannellini beans (or 1 1/2 cups cooked cannellini beans)
1 cup packed fresh basil leaves
1/4 cup pumpkin seeds
2 tablespoons water (or as needed to blend)
1 clove garlic
1 tablespoon green onions
2 tablespoons nutritional yeast
3 tablespoons fresh lemon juice
Salt, to taste

Bread Boat

1 large round loaf of bread (to hollow out)

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Instructions

Prepare the bread: Carve out a wide and deep piece from the top of the loaf. Hollow out the inside leaving a thin wall to create a boat shape. Cut off excess bread from the top piece to create a lid. Set aside.
Preheat oven and prepare pan: Preheat your oven to 350 degrees Fahrenheit and prepare a large baking pan for the bread boat.
Slice the vegetables: Using a mandolin or sharp knife, thinly slice the zucchini, yellow squash, and eggplant into long strips. Use 1 full medium zucchini, 1 medium yellow squash, and 1 medium eggplant for ample filling.
Grill the vegetables: Heat 1 tablespoon of olive oil in a grill pan over medium heat. Add zucchini slices and cook until grill marks form. Repeat with yellow squash and eggplant, placing each cooked vegetable on separate plates.
Prepare the pesto: Place cannellini beans, basil leaves, pumpkin seeds, water, garlic, green onions, nutritional yeast, lemon juice, and salt into a food processor. Blend until slightly chunky in texture. Adjust water as needed to reach desired consistency. Set aside.
Assemble the bread boat: Spread a layer of pesto inside the hollowed bread, followed by a layer of one grilled vegetable. Continue layering pesto and vegetables alternately until the bread is full, ensuring room remains for the lid.
Bake the bread boat: Place the assembled bread boat on the baking sheet and bake in the oven for 15 minutes or until the bread is crispy on the outside.
Serve: Allow the bread to cool until it can be handled easily. Then cut into slices and serve immediately.

Notes

Use leftover hollowed bread to make homemade croutons for salads or soups.
You can substitute pumpkin seeds with sunflower seeds if unavailable.
Nutrition yeast adds a cheesy flavor but can be omitted if preferred.
Ensure thin slicing of vegetables for even grilling and easier layering.
This recipe works well with gluten-free bread to accommodate dietary needs.

Nutrition

Serving Size: 1 slice (approximately 1/6 of bread boat)
Calories: 320 kcal
Sugar: 3 g
Sodium: 380 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 14 g
Cholesterol: 0 mg