Grilled vegetables with cannellini beans & vegan pesto Recipe

Preheat grill to medium-high heat.

In a bowl, toss the sliced zucchinis, eggplant, red bell pepper, and yellow bell pepper with olive oil, salt, and pepper.

Grill the vegetables until they are tender and slightly charred, about 10-12 minutes, flipping halfway through.

In a food processor, combine the pine nuts, garlic, basil leaves, lemon juice, nutritional yeast, and olive oil. Process until smooth and creamy. Add salt and pepper to taste.

In a large bowl, combine the grilled vegetables, cannellini beans, and vegan pesto. Toss well to coat everything evenly.

Serve the grilled vegetables with cannellini beans and vegan pesto warm or at room temperature.