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Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe

ByLucy
Jump to Recipe· 4.8 from 41 reviews

If you’re craving something cozy, colorful, and packed with flavor this season, I’ve got just the recipe for you! This Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe is like a warm hug on a plate — perfect for sharing or indulging all by yourself. Combining smoky grilled veggies, vibrant pesto, and that hefty sourdough bread, it’s one of those dishes that looks gorgeous on your table and tastes even better. Stick around, and I’ll walk you through every step so you nail it with ease!

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Why This Recipe Works

  • Seasonal Vibrance: Fall veggies like zucchini, squash and eggplant get a smoky upgrade from the grill, adding rich depth.
  • Creamy Yet Nutty Pesto: The pumpkin seed pesto is a fresh twist that’s oil-free and packed with flavor, tying the whole dish together.
  • Sourdough Bread Boat: The loaf itself holds all the goodness while getting delightfully crispy in the oven.
  • Layered Texture Delight: Alternating pesto and grilled veggies inside the bread gives a satisfying bite every time.
The image shows a golden brown loaf of bread sliced open to reveal a thick middle layer of mixed vegetable and herb filling with green and light brown tones, all resting on a wooden board. The crust of the bread is textured and crisp, while the inside shows soft, white bread surrounding the uneven, chunky filling. One slice is cut and laid flat next to the loaf on the board. The background has a white marbled texture with a blurred element. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

These ingredients are a match made in autumn heaven — fresh produce grilled just right, a protein-rich white bean and pumpkin seed pesto, and a sturdy loaf of sourdough bread to keep it all cozy. When you shop, look for firm, fresh veggies and that perfect crusty sourdough, because it’s the star vessel of this recipe.

  • Sourdough bread: Opt for a large, sturdy loaf with a thick crust that can hold all the fillings without falling apart.
  • Zucchini: Pick firm zucchinis with shiny skin for a slightly sweet, mild flavor that grills well.
  • Yellow squash: This adds a gentle sweetness and a slightly different texture to balance zucchini.
  • Italian eggplant: Its spongy texture absorbs grill flavors beautifully, adding depth to your veggie layers.
  • Olive oil: Just enough to bring a lovely caramelization to your veggies on the grill without overpowering them.
  • Cannellini beans: The creamy base for the pesto — packed with protein and fiber to make the pesto hearty.
  • Fresh basil leaves: They brighten the pesto with that signature herbal zing.
  • Pumpkin seeds: Add a nutty richness and a subtle crunch to the pesto without oil.
  • Garlic & green onions: Provide savory aromatics that punch up the pesto flavor.
  • Nutritional yeast: For a cheesy, umami undertone that makes the pesto irresistible.
  • Fresh lemon juice: Adds lift and balances the pesto’s richness perfectly.
  • Salt: To taste — essential for bringing all these flavors together.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this grilled fall vegetable bread boat with pumpkin seed pesto recipe is how easy it is to tweak it to your liking. I love swapping in my favorite seasonal veggies or amping up the pesto with extra herbs depending on what I’ve got on hand. Don’t hesitate to make it your own!

  • Veggie swaps: I’ve tried bell peppers and mushrooms when zucchini is out of season — both work great grilled.
  • Nut-free pesto: If pumpkin seeds aren’t your thing, try sunflower seeds or hemp seeds for a similar effect.
  • Spicy kick: Adding a pinch of chili flakes to the pesto adds warmth that’s fantastic on cooler days.
  • Make it vegan/gluten-free: Use gluten-free bread options and double-check your yeast to keep it allergy-friendly.

Step-by-Step: How I Make Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe

Step 1: Hollowing Out Your Bread Boat

First things first — grab your sourdough loaf. Using a serrated knife, I carefully slice off a thick piece from the top to create a “lid.” Then I carve out the inside, leaving about a half-inch thick shell to hold all our fillings — it’s kind of like building edible architecture! Remember to save that inside bread for croutons later to avoid waste.

Step 2: Prepping Your Fall Vegetables

Next, thinly slice zucchini, yellow squash, and eggplant into long strips. A mandoline works wonders here for uniform slices, but a sharp knife and patience will do just fine. You want even strips so they grill evenly all around. Don’t forget to dry them a bit on a paper towel if they’re watery to avoid soggy bread later.

Step 3: Grill Those Veggies to Perfection

Heat a grill pan over medium and drizzle in olive oil — the key here is patience. Let the pan get hot so your veggies get those signature char marks without sticking. Grill each veggie variety separately, about 2-3 minutes per side depending on thickness. You’re aiming for tender slices with delicious grill lines, not burnt ones.

Step 4: Whip Up the Pumpkin Seed Pesto

In your food processor, toss cannellini beans, fresh basil, pumpkin seeds, water, garlic, green onions, nutritional yeast, and lemon juice. Pulse until chunky yet spreadable — I like mine thick enough to hold between the bread walls but still vibrant and fresh. Taste and adjust salt or lemon for brightness.

Step 5: Assemble the Bread Boat Layers

Now comes the fun part — layering! Start with a generous spread of pesto inside the hollowed bread, then a layer of grilled veggies. Keep alternating pesto and veggies until the bread is filled but still has room for the lid to fit snugly. This layer-by-layer approach makes every bite flavorful.

Step 6: Bake and Serve

Place your assembled bread on a baking sheet and pop into a preheated 350°F oven for 10-15 minutes. This step crisps the bread edges wonderfully and warms all the fillings through. Let it cool a bit before slicing — the bread boat will be hot and full of steam! Then slice into wedges and get ready to swoon over each bite.

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Tips from My Kitchen

  • Don’t Overfill: I’ve learned that leaving some space at the top prevents the lid from cracking and ensures even baking.
  • Dry Your Veggies: Pat sliced veggies dry to avoid soggy bread and help them grill perfectly.
  • Use a Serrated Knife: It makes carving the bread safer and cleaner without squashing the crust.
  • Save the Scrap Bread: Toast leftover pieces into croutons — nothing goes to waste in my kitchen!

How to Serve Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe

A black lunchbox is divided into three sections and placed on a white marbled surface. The top section holds two thick sandwich halves, each with three visible layers: a light brown crust outside, a thick airy white bread layer, and a greenish-yellow vegetable filling with small bits of darker greens in the middle. The middle section contains several small roasted Brussels sprouts, mostly brown and crispy with green and charred patches. The bottom section is split into two smaller parts: one side has a stack of round golden crackers, and the other side has three bright green cucumber slices placed in a fan shape next to a small peeled orange. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I bring this bread boat to the table, a sprinkle of fresh basil leaves and a drizzle of extra lemon juice brighten things up beautifully. A dusting of pumpkin seeds on top gives it a fun crunch and a hint of color — plus, it hints at what’s inside.

Side Dishes

I love pairing this savory bread boat with a crisp autumn apple salad or a bowl of warming butternut squash soup. The fresh, juicy sides balance the richness and make your meal feel well-rounded and seasonal.

Creative Ways to Present

For special gatherings, I’ve served this bread boat on a rustic wooden board surrounded by little ramekins of extra pumpkin seed pesto and roasted nuts for snacking. It turns into an interactive centerpiece that guests love crafting bites from.

Make Ahead and Storage

Storing Leftovers

Leftover bread boat slices keep well stored in an airtight container in the fridge for up to 2 days. To keep things crisp, I separate pieces with parchment paper and remove any excess moisture before storing.

Freezing

I’ve had good luck freezing individual slices wrapped tightly in plastic wrap and foil. When you want to enjoy them again, just thaw in the fridge overnight and reheat gently to bring back that fresh-baked texture.

Reheating

My go-to method is a quick 10-minute bake in a 350°F oven, which crisps the bread nicely while warming the filling through without drying it out. Avoid microwaving if you can — it makes the crust chewy.

FAQs

  1. Can I make the pumpkin seed pesto ahead of time?

    Absolutely! The pumpkin seed pesto keeps well in an airtight container in the fridge for up to 3 days. Just give it a quick stir before using, and add a splash of water if it’s thickened too much.

  2. What if I don’t have a grill pan?

    No worries if you don’t have a grill pan — you can use a regular skillet to sauté the veggies or roast them in the oven with a drizzle of olive oil until they’re tender and slightly charred.

  3. Can I use a different type of bread?

    Sourdough is best because of its crusty texture, but feel free to try artisan breads like boule or a round country loaf. Just make sure it’s sturdy enough to hold the fillings!

  4. How do I avoid soggy bread?

    Grilling the veggies well and patting them dry before layering helps a ton. Also, don’t slather on too much pesto in one spot, and bake the assembled bread just long enough to crisp the edges.

Final Thoughts

This Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe has become a fall favorite in my kitchen — it’s comforting, tastes like pure home-cooked goodness, and is a fantastic way to celebrate autumn’s bounty. I hope when you make it, you find as much joy in preparing and sharing it as I do. Trust me, once you try it, this bread boat will be a staple in your seasonal rotation. Now, go ahead and give this recipe a try — I can’t wait to hear how it turns out for you!

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Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 41 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto is a flavorful and savory dish combining grilled seasonal vegetables and a creamy, nutty pesto packed inside a hollowed sourdough loaf. Perfect for fall gatherings, it features layers of grilled zucchini, yellow squash, and eggplant with a vibrant white bean and pumpkin seed pesto, baked until crispy on the outside and soft inside.

Ingredients

Bread and Vegetables

  • 1 large loaf sourdough bread
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium Italian eggplant
  • 3 tablespoons olive oil, divided

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

Instructions

  1. Prepare the bread: Carve out a wide and deep piece from the top of the sourdough loaf to create a hollow bread boat with thin walls. Cut the excess top piece to fashion a lid. Set the hollowed bread and lid aside.
  2. Preheat oven: Set your oven to 350 degrees Fahrenheit and position a large baking pan for later use.
  3. Slice vegetables: Using a mandolin or sharp knife, thinly slice the zucchini, yellow squash, and eggplant into long strips, using approximately one medium zucchini, one medium yellow squash, and one medium eggplant depending on bread size.
  4. Grill vegetables: Heat a tablespoon of olive oil in a grill pan over medium heat. Grill zucchini strips until grill marks form, then set aside. Repeat grilling with yellow squash and eggplant slices, placing each grilled vegetable on separate plates.
  5. Make pesto: In a food processor, combine cannellini beans, fresh basil, pumpkin seeds, water, garlic, green onions, nutritional yeast, lemon juice, and salt. Blend until slightly chunky but well combined. Set aside.
  6. Assemble bread boat: Spread a layer of pumpkin seed pesto inside the hollowed bread. Layer one type of grilled vegetable over the pesto. Alternate layers of pesto and grilled vegetables, filling the bread boat but leaving room for the lid on top.
  7. Bake: Place the filled bread boat onto the baking pan and bake for 15 minutes until the bread is crispy and warmed through.
  8. Serve: Allow the bread boat to cool until it can be handled easily, then slice and serve.

Notes

  • Use leftover bread pieces to make homemade croutons for salads or soups.
  • Adjust the amount of olive oil for grilling vegetables according to preference for a lighter or richer result.
  • The pesto can be prepared in advance and refrigerated to enhance flavors.
  • Rotate vegetable layers evenly for a balanced flavor in every bite.
  • For a gluten-free option, substitute sourdough bread with gluten-free bread bowls.

Nutrition

  • Serving Size: 1 slice (1/6 of bread boat)
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 10 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 7 g
  • Protein: 12 g
  • Cholesterol: 0 mg

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