Grill-Roasted Vegetables With Basil Pesto
This recipe offers a delightful twist on traditional pesto, creating a vibrant and flavor-packed dish perfect for summer gatherings. The aromatic blend of fresh basil, toasted pine nuts, and Parmigiano-Reggiano cheese beautifully complements the assortment of grilled vegetables, from charred eggplant and zucchini to sweet roasted corn and peppers. The pesto adds a burst of freshness and herbaceous notes to the smoky veggies, resulting in a colorful and satisfying dish that celebrates the season's bounty. Serve this flavorful medley as a main course or as a side dish alongside your favorite grilled meats or seafood.
— Constant Cookbook
Ingredients
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, coarsely chopped
- 1/4 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 2 cups lightly packed fresh basil leaves
- 1 cup extra-virgin olive oil
- 1 1/2 tsp. fresh lemon juice
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 large eggplant, about 1 lb., trimmed and cut lengthwise into slices 1/2 inch thick
- 3 zucchini, about 1 lb. total, trimmed and cut lengthwise into slices 1/2 inch thick
- 2 ears of corn, shucked
- Extra-virgin olive oil for brushing
- Kosher salt and freshly ground pepper, to taste
- 2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters
Instructions
- To make the pesto, in a food processor, combine the pine nuts, garlic, the 1/4 tsp. salt and the 1/4 tsp. pepper. Pulse until the mixture is finely chopped. Add the basil leaves. With the motor running, pour the olive oil through the feed tube in a slow, steady stream and process until the mixture is smooth. Transfer to a bowl and stir in the lemon juice and cheese. Adjust the seasonings with salt and pepper. Set aside.
- Prepare a charcoal or gas grill for indirect grilling over high heat (400°F). Generously oil the grill rack.
- Brush the eggplant and zucchini slices and the corn with olive oil. Season the vegetables all over with salt and pepper.
- Place the bell peppers, skin side down, on the grill rack directly over the heat source. Place the eggplant, zucchini and corn on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5 to 7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini, turning once, until lightly charred and softened, 3 to 5 minutes per side. As the vegetables are done, transfer them to a cutting board, tenting the peppers with aluminum foil.
- Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into 1/2-inch dice and add to the bowl. Peel away the skins from the bell peppers, cut the peppers into 1/2-inch dice and add to the bowl. Add 2 to 4 Tbs. of the pesto and toss gently to coat the vegetables. Season with salt and pepper. Serve immediately and pass the remaining pesto at the table. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard, Bob &amp; Coleen Simmons, Tori Ritchie &amp; Amanda Haas (Oxmoor House, 2009).
Yield
Serves 6.
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