Grilled Vegetables With Vegan Pesto Recipes

GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO

Steps:

• Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
• When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
• Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
• Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.

GRILLED VEGETABLES WITH VEGAN PESTO

Steps:

• Prepare the Vegan Fennel Frond Pesto, if needed or use your own favorite pesto.
• Prepare the produce as directed above.
• Light the grill and allow it to heat up to medium-high heat.
• Brush the cut vegetables with a small amount of oil. Place them on the hot grill and allow them to cook for approximately 8-10 minutes. Flip periodically if desired. Vegetables are finished when they are fork tender with visible grill marks.
• Place the grilled vegetables on a platter and dollop the pesto over the top. Season with salt and pepper, if desired. Garnish with nutritional yeast or vegan Parmesan (optional).
• Leftovers vegetables will keep for up to 5 days in a sealed container in the refrigerator or extra pesto will keep for up to two weeks in a separate container covered with a thin layer of oil.