Grilled Vegetables With Robiola Cheese And Pesto

More from this source
The New York Times
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 teaspoon kosher salt, plus more to taste

1/2 cup firmly packed fresh basil leaves

2 Japanese eggplants, halved lengthwise

2 zucchini, cut lengthwise into 1/4-inch-thick slices

1/2 cup extra-virgin olive oil

8 small scallions, trimmed

2 fennel bulbs, tops trimmed off, cut lengthwise into 1/4-inch-thick slices

1 large clove garlic, peeled and coarsely chopped

1 tablespoon fresh thyme leaves

1/2 pound robiola cheese (see note)

Freshly ground pepper to taste

1/4 cup pine nuts, toasted

2 red bell peppers, seeded and cut lengthwise into 1 1/2-inch-thick strips

You might also like

Chopped Grilled Vegetable Salad
Pamela Salzman
Spicy Grilled Vegetables
Veggie Num Num
Balsamic Grilled Vegetables
Marla Meridith
Grilled Vegetables With Cheese Tortellini
Whole Foods Market
Marinated Grilled Vegetables
Where Women Cook
Grilled Vegetables Recipe
Food Republic
Grilled Summer Vegetables And Corn
Real Simple
Grilled Vegetables
Real Simple
Grilled Chicken And Vegetable Quesadillas
America's Test Kitchen Feed
Grilled Mixed Vegetables
The Dr. Oz Show