Grilled vegetables with sun-dried tomato pesto

Ingredients 16
Servings 1


Serving Change
  • 3
    large baby marrows
  • 3
    small aubergines
  • 6
    large yellow patty pan squash, thickly sliced
  • 2
    onions (optional)
  • 3
    large carrots
  • 1
    large red sweet pepper
  • 1
    large yellow sweet pepper
  • 1
    large green sweet pepper
  • 65
    olive oil
  • 65
    sunflower oil
  • 3
    cloves garlic
  • 4
    fresh origanum sprigs, finely chopped
  • balsamic vinegar
  • 125
    sun-dried tomato pesto
  • Italian bread to serve


Trim baby marrows and slice thickly. Slice brinjals thickly, sprinkle liberally with salt, place in a colander and allow to stand for 30 minutes. Rinse and pat dry with absorbent paper. Peel onion and slice thickly lengthways. Peel and slice carrots. Quarter peppers and remove pith and pips. Mix olive and sunflower oils, garlic and origanum to make basting sauce. Preheat grill. Brush vegetables with basting sauce and grill, turning once, until just cooked through, 5 minutes, but watch carefully to prevent burning. Remove and, while still warm, brush with balsamic vinegar. Arrange on a platter and serve with sun-dried tomato pesto and hot, crusty Italian bread.

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