grilled vegetables with pesto
These grilled mediterranean vegetables with pesto would make a lovely side for chicken, beef or fish. Tonight however we made them the star of the show, pairing them with lemon couscous and a lightly dressed rocket. It made for a rustic, satisfying meal – we didn’t miss the meat at all!
Grilled Vegetables with Pesto
1 large vine tomato
75ml olive oil
1 bunch basil
2 garlic cloves
2 tbsp pine nuts, toasted
2 heaped tbsp grated parmesan
freshly ground black pepper
Preheat the oven to 220°C.
Cut the vegetables in half lengthways, and score the flesh of the aubergine and courgette in a criss-cross pattern with a sharp knife. Season cut sides with salt and pepper, then brush liberally with some of the olive oil.
Place the aubergine on a baking tray and bake for 10-15 minutes. Then add the courgette and tomato to the tray and bake for a further 10 minutes.
While the vegetables are cooking make the pesto. Put the basil, pine nuts, garlic and some salt and pepper in a food processor and pulse to a paste. Slowly add the olive oil until combined. Pour mixture into a bowl and stir in the parmesan.
When the vegetables are done, remove from the oven and spread the pesto generously over them. Just before serving quickly flash under a hot grill to colour the pesto topping.