Grilled Vegetables with Goat Cheese Pesto
Michelle Brown
ingredients
- 1 tablespoon pine nuts
- Goat Cheese Pesto
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, peeled
- 1/2 cup packed basil leaves
- 1/4 cup flat-leaf parsley
- 2 tablespoons goat cheese, such as Montrachet
- Salt and pepper
- Vegetables
- 1 eggplant
- 2 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 1/2 pound asparagus
- 1 clove garlic. Chopped
- 1 onion
- 1 teaspoon chopped basil
- 1 teaspoon chopped oregano
- 1/2 cup olive oil
- 1 loaf crusty Italian bread
directions
- 1
Toast the pine nuts on a baking sheet in a 350 degree oven until brown, 5-10 minutes. They burn quickly so watch them. Remove from oven and let cool.
- 2
To make the pesto, throw all the ingredients except the cheese, salt, and pepper into a blender and puree until creamy. Add the cheese and blend again until it is incorporated into the mixture. Season with salt and pepper. Do not overblend.
- 3
To prepare the grilled vegetables, cut the eggplant crosswise and on the bias into 1/3-inch-thick strips. Slice the Zucchini lengthwise into 1/3-inch-strips. Slice the peppers into rounds. Cut the onion into 1/3-inch-thick slices. Cut off the ends of the asparagus. Mix the garlic, basil, oregano and olive oil in a bowl. Brush the vegetables with the oil mixture, coating all sides. Grill the vegetables on a medium-hot grill until cooked. Season with salt and pepper and drizzle with Goat Cheese Pesto. Serve with bread.
Source: Jane and Dan Terry
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