Grilled Vegetables

 


  • 2 medium eggplants
  • 2 medium zucchini
  • 2 medium red peppers
  • 10 cherry tomatoes
For Pesto Sauce
  • 1 large bunch of fresh basil
  • 50 grams of pine nuts
  • 75 grams of parmesan cheese
  • 2 cloves of garlic
  • 1 cup of olive oil
  • 1/4 teaspoon salt

For Service

  • 2 tablespoons of pomegranate syrup (optional)

Cut the zucchini and aubergines, the ends of which you have removed, into large pieces without peeling them.

Cut the meaty red peppers, which you cut in half and removed the seeds, into large pieces. Remove the stems of the cherry tomatoes.

Thread the chopped vegetables and whole cherry tomatoes onto wooden skewers, respectively.

After brushing them with olive oil with the help of an egg brush, bake them on oiled paper in the oven or on the grill until they turn brown.

To prepare pesto sauce; After removing the leaves and washing the basil in plenty of water, dry it and finely chop it.

Roast the pine nuts in an oil-free pan for 2-3 minutes to make it crispy and to feel its aroma more intensely.

Grate the Parmesan cheese with the fine side of the grater. After removing the garlic, crush it in a mortar with the addition of salt.

Puree in a food processor with crushed garlic, roasted pine nuts, and chopped basil leaves.

Add grated parmesan cheese and olive oil little by little and continue mixing.

After putting the grilled vegetables on the serving plate, drizzle the pesto sauce and pomegranate syrup on them. Share it warmly with your loved ones without waiting.

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