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.
1
Cut the vegetables into large pieces.
- Courgette: 2 pieces
- Red sweet pepper: 2 pieces
- Fennel: 1 piece
2
Put in a bowl, salt, pepper, drizzle with olive oil and mix.
- 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.
- Red pesto (pesto rosso): 4 tablespoons
5
Bake on coals or in the oven.
