Prepare sauce. Combine the following ingredients in a blender or food processor: arugula, the 1/2 cup mint, the oil, pine nuts, lime juice, and garlic. Cover and blend or process until it’s very smooth. You may scrape down sides if necessary. Then add cheese. Cover and blend or process just until combined. Finally season with salt and black pepper. Thus sauce is ready.

Prepare vegetables. For carrots, halve those large ones lengthwise and cook carrots in a small amount of boiling water. Cook for about 5 minutes or until they become tender. Next drain carrots well. Then place the following ingredients in a resealable bag set in a large bowl: carrots, shallots, sweet peppers, mushrooms, zucchini, and pattypan squash. Add 1/4 cup of the sauce to the bag and seal bag. Turn to coat sauce evenly over vegetables.   

Grill the vegetable mixture. Lightly coat an unheated grill wok with cooking spray. If you are using a charcoal or gas grill, you can preheat the grill wok on the rack of a covered grill for 1 minute. Grill the vegetable mixture in wok, covered, for about 25 minutes or until it becomes tender. During grilling, remember to stir occasionally. Next, stir tomatoes into vegetable mixture. 

In a small serving bowl place the remaining sauce. Arrange vegetables on a platter and serve with sauce. You can sprinkle vegetables with additional mint leaves if you prefer. 

Tips: To toast pine nuts, you need to preheat oven to 350 degrees F. In a shallow baking pan, spread pine nuts evenly. Bake for about 5-10 minutes or until the color turns to light brown. Remember to watch closely while baking and you need to shake once or twice. 

Original Source from bhg.com