Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grill-Roasted Vegetables with Basil Pesto

Share

Lobo
Moderator
Moderator

Posts : 17977
Thanked : 881
Join date : 2013-01-12

Grill-Roasted Vegetables with Basil Pesto

Post by Lobo on Sat 23 Jan 2016, 9:26 pm


Grill-Roasted Vegetables with Basil Pesto


Read Reviews

Write a Review
Prep Time: 45 minutes
Cook Time: 10 minutes
Servings: 6
Bell peppers, eggplant and zucchini are staples in the Mediterranean garden. Here, they are roasted on a grill, along with sweet corn, until their textures are yielding and the flesh is lightly perfumed with smoke. Combined with classic Italian pesto, the grill-roasted vegetables make a delicious and colorful summer salad. The pesto can be made up to 2 days in advance and stored in a container in the refrigerator with a thin layer of olive oil poured over the top. If you like, make a double batch of the pesto, which can be tossed with pasta or served with grilled chicken or fish. 



  • Printer Friendly Version






  • 206

Ingredients:

For the pesto: 


  • 1/4 cup pine nuts, toasted 
  • 2 garlic cloves, coarsely chopped 
  • 1/4 tsp. kosher salt, plus more, to taste 
  • 1/4 tsp. freshly ground pepper, plus more, to taste 
  • 2 cups lightly packed fresh basil leaves 
  • 1 cup extra-virgin olive oil 
  • 1 1/2 tsp. fresh lemon juice 
  • 1/4 cup grated Parmigiano-Reggiano cheese 
      
  • 1 large eggplant, about 1 lb., trimmed and cut lengthwise into slices 1/2 inch thick 
  • 3 zucchini, about 1 lb. total, trimmed and cut lengthwise into slices 1/2 inch thick 
  • 2 ears of corn, shucked 
  • Extra-virgin olive oil for brushing 
  • Kosher salt and freshly ground pepper, to taste 
  • 2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters 

Directions:

To make the pesto, in a food processor, combine the pine nuts, garlic, the 1/4 tsp. salt and the 1/4 tsp. pepper. Pulse until the mixture is finely chopped. Add the basil leaves. With the motor running, pour the olive oil through the feed tube in a slow, steady stream and process until the mixture is smooth. Transfer to a bowl and stir in the lemon juice and cheese. Adjust the seasonings with salt and pepper. Set aside.

Prepare a charcoal or gas grill for indirect grilling over high heat (400°F). Generously oil the grill rack.

Brush the eggplant and zucchini slices and the corn with olive oil. Season the vegetables all over with salt and pepper.

Place the bell peppers, skin side down, on the grill rack directly over the heat source. Place the eggplant, zucchini and corn on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5 to 7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini, turning once, until lightly charred and softened, 3 to 5 minutes per side. As the vegetables are done, transfer them to a cutting board, tenting the peppers with aluminum foil.

Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into 1/2-inch dice and add to the bowl. Peel away the skins from the bell peppers, cut the peppers into 1/2-inch dice and add to the bowl. Add 2 to 4 Tbs. of the pesto and toss gently to coat the vegetables. Season with salt and pepper. Serve immediately and pass the remaining pesto at the table. Serves 6.

Adapted from Williams-Sonoma Essentials of Roasting, by Rick Rodgers, Melanie Barnard, Bob & Coleen Simmons, Tori Ritchie & Amanda Haas (Oxmoor House, 2009).

Related Tips


  • All About Bell Peppers >
  • All About Corn >
  • All About Eggplant >
  • All About Yellow Squash

    Current date/time is Thu 08 Dec 2016, 3:46 am