Grilled vegetables and coriander pesto

Recipe from: 06 October 2014
recipes, vegetarian, grill

Ingredients 11
Servings 2
Time 00:15

Ingredients

  • 1
    cup
    chopped butternut
  • 1
    cup
    chopped sweet potato
  • 1
    cup
    chopped zucchini
  • 1
    brown onion, peeled and sliced into segments
  • olive oil and seasoning
  • 1
    cup
    fresh coriander
  • 1/4
    cup
    blanched almonds
  • 1/2
    cup
    grated parmesan
  • 1
    garlic clove, peeled and finely chopped
  • 1/2
    cup
    olive oil
  • fresh coriander to serve
 

Method

00:40
 

First off, arrange all the vegetables in an oven safe dish, season and drizzle with olive oil. Roast for 40 minutes until soft.

Meanwhile add the coriander, almonds, Parmesan and garlic in a pestle and mortar or food processor if you want, pound or blend these ingredients adding a oil as you go a long. More oil will result in a less dense pesto.

Serve grilled vegetables with pesto and fresh coriander.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.

 

Read more on: vegetarian  |  grill  |  recipes
 

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