Grilled Vegetables With Robiola Cheese And Pesto Recipe

Name: Grilled Vegetables With Robiola Cheese And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Japanese eggplants, halved lengthwise; 1 teaspoon kosher salt, plus more to taste; 1/2 cup firmly packed fresh basil leaves; 1 large clove garlic, peeled and coarsely chopped; 1/4 cup pine nuts, toasted; 1/2 cup extra-virgin olive oil; 1/2 pound robiola cheese (see note); 2 red bell peppers, seeded and cut lengthwise into 1 1/2-inch-thick strips; 2 zucchini, cut lengthwise into 1/4-inch-thick slices; 2 fennel bulbs, tops trimmed off, cut lengthwise into 1/4-inch-thick slices; 8 small scallions, trimmed; Freshly ground pepper to taste; 1 tablespoon fresh thyme leaves

Servings: persons

2 Japanese eggplants, halved lengthwise
1 teaspoon kosher salt, plus more to taste
1/2 cup firmly packed fresh basil leaves
1 large clove garlic, peeled and coarsely chopped
1/4 cup pine nuts, toasted
1/2 cup extra-virgin olive oil
1/2 pound robiola cheese (see note)
2 red bell peppers, seeded and cut lengthwise into 1 1/2-inch-thick strips
2 zucchini, cut lengthwise into 1/4-inch-thick slices
2 fennel bulbs, tops trimmed off, cut lengthwise into 1/4-inch-thick slices
8 small scallions, trimmed
Freshly ground pepper to taste
1 tablespoon fresh thyme leaves

1
Sprinkle the cut sides of the eggplants with 1/2 teaspoon of salt. Place cut side down on paper towels and let drain for 1 hour. Rinse and pat dry.
2
Meanwhile, place the basil, garlic, pine nuts, 1/4 cup of olive oil and 1/2 teaspoon of salt in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the cheese and pulse just until combined. The mixture can be made ahead and refrigerated; bring to room temperature before serving.
3
Start a charcoal grill. Brush the vegetables on both sides with the remaining olive oil. Season with salt and pepper to taste and sprinkle with thyme. Grill the vegetables until crisp-tender. Mound the cheese mixture in the center of a platter and surround with the grilled vegetables. Serve.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Japanese eggplants, halved lengthwise, 1 teaspoon kosher salt, plus more to taste, 1/2 cup firmly packed fresh basil leaves, 1 large clove garlic, peeled and coarsely chopped, and more.

Yes, Grilled Vegetables With Robiola Cheese And Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables With Robiola Cheese And Pesto

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