Grilled Vegetables with Pesto

4 servings

30 minutes

Grilled vegetables with pesto are a bright and aromatic dish from sunny Italy. The grill gives the vegetables an appetizing caramelization and a light smoky flavor, while the red pesto adds rich notes of basil, nuts, and cheese. Zucchini, sweet peppers, and fennel create a harmonious combination of textures: crunchy freshness and soft juiciness. This dish is perfect for a light dinner as well as for picnics or barbecues, and its simplicity and elegance make it a favorite among Mediterranean cuisine lovers. It can be served as a standalone dish or as a side to meat or fish, along with a glass of white wine that enhances all the nuances of flavor.

Energy value per serving

• Calories: 206.9
• Proteins: 4.7g
• Fats: 16.5g
• Carbohydrates: 10.8g

Ingredients

• Zucchini: 2 pc
• Red sweet pepper: 2 pc
• Fennel: 1 pc
• Red pesto: 4 tbsp
• Olive oil: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the vegetables into large pieces.

   Required ingredients:

   • Zucchini: 2 pieces
   • Red sweet pepper: 2 pieces
   • Fennel: 1 piece

2. Put in a bowl, salt, pepper, drizzle with olive oil and mix.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Divide into 4 portions and wrap each in foil.

4. Put a spoonful of pesto in each, seal with foil.

   Required ingredients:

   • Red pesto: 4 tablespoons

5. Bake on coals or in the oven.