Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto

There’s just something magical about cozy fall flavors packed inside a fresh, crusty loaf—so I’m excited to share this Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe with you. It’s a beautiful mix of smoky grilled veggies, zesty pumpkin seed pesto, and tender, toasty bread that feels like a warm hug on a chilly day. Trust me, once you try this, you’ll want to make it all season long.

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Why This Recipe Works

Balance of Flavors: The grilled veggies bring a smoky sweetness that pairs beautifully with the tangy, nutty pumpkin seed pesto.
Texture Contrast: Crisp sourdough crust meets tender grilled vegetables and creamy pesto – every bite is a delight.
Visual Appeal: The bread boat format is a total showstopper and perfect for sharing around the table.
Seasonal Ingredients: A seasonal veggie medley turns this into an autumn celebration on a plate.

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

Ingredients & Why They Work

The ingredients here come together like old friends: dependable sourdough bread, fall’s fresh bounty of vegetables, and a pesto that’s anything but ordinary thanks to pumpkin seeds. I always seek out firm, fresh veggies for grilling, and a bread sturdy enough to hold all the flavorful goodness without getting soggy.

Sourdough bread: I pick sourdough because the tangy flavor and thick crust hold up wonderfully when hollowed out and baked.
Zucchini and yellow squash: These soften quickly on the grill and add a mild sweetness that balances the pesto’s punch.
Italian eggplant: Adds a creamy, meaty texture after grilling that brings a lovely depth.
Olive oil: Keeps the vegetables from sticking during grilling and adds a gentle richness.
Cannellini beans: The base for the pesto, providing creamy protein and a smooth texture without needing oil.
Fresh basil leaves: Essential for that classic pesto aroma and freshness.
Pumpkin seeds: They add a subtle nuttiness and earthiness that’s unexpected but so delicious.
Garlic and green onions: Bring a mild bite, helping to round out the flavors.
Nutritional yeast: Adds a cheesy, umami quality without dairy – perfect if you want a vegan boost.
Lemon juice: Brightens the pesto making it lively and balanced.
Salt: Important for bringing all those 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.

Tweak to Your Taste

One of my favorite things about this Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe is how adaptable it is. I love encouraging you to make it your own—add your favorite veggies, ramp up the garlic if that’s your thing, or even swap pumpkin seeds for walnuts if you need.

Variation: I once added roasted beets and caramelized onions inside, which gave the bread boat a sweeter, richer twist that we all loved.
Diet-Friendly: You can easily make this gluten-free by using a gluten-free boule or hearty loaf. For a nut-free pesto, the pumpkin seeds are already a safe bet!
Spicy Kick: If you enjoy a little heat, a pinch of red pepper flakes in the pesto amps things up beautifully.

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

Step 1: Hollowing Out the Bread

Grab that gorgeous sourdough loaf, and using a sharp serrated knife, carefully carve a deep rectangle out of the top, like you’re making a treasure chest for all the veggies. You want to leave about a 1-inch thick wall all around so your bread boat stays sturdy and won’t collapse under the weight. Save the cut-out lid and excess bread pieces—you’ll toast those later for croutons or dipping!

Step 2: Prepare and Grill Your Vegetables

Slice your zucchini, yellow squash, and eggplant into long, thin strips—around 1/8” thick works beautifully so they’ll cook evenly and stay tender. Drizzle olive oil on your grill pan over medium heat, then grill each variety until you see those classic grill marks and the veggies soften but still have a bit of bite. Set each veggie on separate plates because layering distinct flavors is key here.

Step 3: Whip Up the Pumpkin Seed Pesto

In your food processor, toss in the cannellini beans, basil, pumpkin seeds, garlic, green onions, nutritional yeast, lemon juice, salt, and just enough water to blend smoothly, but not too watery. I like mine a little chunky to keep texture—you’ll find it adds a rustic, fresh element that pairs perfectly with grilled veggies.

Step 4: Assemble Your Bread Boat

Spread a generous layer of pesto inside the hollowed bread, then add a layer of one type of grilled vegetable. Add another pesto layer, switching veggies with each layer until your bread boat is full but still snug enough to fit the top back on. This layering makes each slice a beautiful bite of vibrant flavor and texture.

Step 5: Bake and Serve

Place your assembled bread boat on a baking sheet and pop it in the oven at 350°F for 10-15 minutes. This step crisps the bread edges, warming everything through without turning soggy. Let it cool a bit so you can handle it, then slice it up and watch everyone dig in happily around the table.

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Pro Tips for Making Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe

Choose a Sturdy Bread Loaf: I recommend sourdough with a thick crust because it holds up perfectly after hollowing without turning mushy.
Don’t Overcook Vegetables: Keep veggies slightly firm on the grill so they don’t release too much water inside the bread, which keeps everything nice and crisp.
Pesto Consistency Matters: A slightly chunky pesto adds great texture, but feel free to smooth it out if you like a creamier spread.
Let Bread Cool Before Slicing: It’s tempting to dig right in, but warm bread can crumble—let it rest for a few minutes for cleaner slices.

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

I usually sprinkle a handful of fresh basil leaves and some toasted pumpkin seeds on top before serving to amp up both color and crunch. Sometimes, I drizzle a tiny bit of good olive oil or even a splash of balsamic glaze for a subtle tang that everyone raves about.

Side Dishes

This bread boat pairs wonderfully with a crisp fall salad, like arugula with roasted pears and toasted walnuts, or a simple cup of hearty tomato soup to make dinner feel extra cozy.

Creative Ways to Present

For a special gathering, I’ve served this bread boat on a wooden board surrounded by whole grilled vegetables and little bowls of extra pesto and lemon wedges. It’s a real conversation starter, and everyone loves tearing off their own slices.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), wrap the bread boat tightly in foil and store it in the refrigerator for up to 2 days. The veggies might soften a bit, but reheating helps bring back some of the crispiness.

Freezing

I tend to freeze the grilled veggies and pesto separately rather than the assembled bread boat. This way, I can quickly thaw and reassemble for a fast meal later without compromising texture or taste.

Reheating

Pop slices wrapped in foil in a 350°F oven for 10 minutes or until warmed through, then unwrap and toast in a skillet or toaster oven a minute or two to bring back that signature crisp crunch.

FAQs

Can I use other types of bread for the bread boat?

Absolutely! While sourdough is my go-to for its sturdy crust and tangy flavor, you can also use a rustic French boule or even a country white loaf, as long as it has a thick crust to hold the fillings well without falling apart.
Is the pumpkin seed pesto vegan?

Yes! This pesto uses nutritional yeast instead of cheese, making it entirely vegan and packed with umami flavor. It’s a great dairy-free alternative that everyone seems to love.
How long does it take to grill the vegetables?

Each batch takes about 3-5 minutes per side on medium heat, depending on your grill pan and veggie thickness. Keep an eye on them so they develop nice grill marks but don’t get mushy.
Can I make this recipe ahead of time?

You can prep the veggies and pesto a day in advance and store them separately in airtight containers. Assemble and bake the bread boat just before serving for the best texture and freshness.

Final Thoughts

I know you’re going to love making and sharing this Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe as much as I do. It’s one of those dishes that brings people together and showcases fall’s best flavors in a fun, shareable way. So gather your veggies, prep that pesto, and treat yourself to a cozy slice of deliciousness—you deserve it.

Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto Recipe

Why This Recipe Works

Ingredients & Why They Work

Tweak to Your Taste