Save this Williams-SonomaSee original recipe on www.williams-sonoma.com

Grill-Roasted Vegetables With Basil Pesto

advertise
Grill-Roasted Vegetables With Basil Pesto

Ingredients

  • 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
advertise

Social Stats

0Rating
0-5
109Pinterest
Pins
12Facebook
Shares
Couldn't resolve host 'urls.api.twitter.com'