Grilled vegetables with sun-dried tomato pesto

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

3.00 courgettes — large
3.00 aubergine — small
6.00 patty pans — yellow
2.00 onion
3.00 carrots — large
1.00 red pepper — large
1.00 yellow pepper — large
1.00 green pepper — large
BASTING SAUCE
65.00 ml fresh chillies — 573
65.00 ml sunflower oil
3.00 garlic — cloves
4.00 fresh oregano — finely chopped
vinegar — balsamic
125.00 ml pesto — sun-dried tomato
bread — Italian
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Method:

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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