Grilled Vegetables With Robiola Cheese And Pesto

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
698
FAT
172%
CHOL
30%
SOD
68%

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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

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