Pesto grilled vegetable salad
- Vegan - Gluten-free - Lactose-free
Preparation time: 30 minutes - Difficulty level: easy
Ingredients for 4 portions:
- 2 colorful carrots each:
orange, red, yellow
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green zucchini
- 200 g cherry tomatoes halved
- 1 vegetable onion
- 1 clove of garlic
- 3 tbsp olive oil
Ingredients for 4 portions:
- approx. 30 g pine nuts
- 40 g freshly grated Parmesan
- 1 pot of basil
- 3 stalks of fresh parsley
- 2 tbsp lemon juice
- 35 g olive oil
- fleur de sel, freshly grated colored pepper to taste
- decoration: a few fresh leaves of rocket, pine nuts, shaved Parmesan cheese
- 2 colorful carrots each:
orange, red, yellow
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green zucchini
- 200 g cherry tomatoes halved
- 1 vegetable onion
- 1 clove of garlic
- 3 tbsp olive oil
Ingredients for 4 portions:
- approx. 30 g pine nuts
- 40 g freshly grated Parmesan
- 1 pot of basil
- 3 stalks of fresh parsley
- 2 tbsp lemon juice
- 35 g olive oil
- fleur de sel, freshly grated colored pepper to taste
- decoration: a few fresh leaves of rocket, pine nuts, shaved Parmesan cheese
This is how it works:
Preheat the oven to 200 degrees or prepare your grill accordingly. It's also worth firing up the barbecue for vegetarian dishes. Grilling your vegetables on the fire gives them a particularly delicious aroma.
Wash the vegetables, peel the carrots thinly if necessary and cut them lengthwise into thin slices using a vegetable slicer.
Remove the seeds from the peppers and cut into bite-sized pieces, slice the zucchinis, halve the tomatoes and cut the onion into eighths.
Put your vegetable mix in a large bowl and marinate it with crushed garlic, 3 tbsp olive oil and salt. Mix everything well and leave to stand for 30 minutes.
Now you can line 2 baking trays with baking paper, spread the vegetables on them and roast in the oven at top/bottom heat for approx. 20 minutes until the vegetables start to brown. Turn from time to time.
On the grill:
Heat up the grill, transfer the vegetables from the marinade to a grill tray and grill on the hot grill for approx. 10-15 minutes, turning.
Then allow the vegetables to cool slightly and put them back in a bowl.
Pesto:
Wash the herbs and shake dry, pluck the leaves from the stems, brown the pine nuts in a pan without fat and leave to cool.
Place all the ingredients except the Parmesan in a tall mixing bowl and puree to a pesto using a hand blender. Of course, you can also use a food processor. Then stir in the finely grated Parmesan and season to taste with salt and pepper.
Now mix the pesto into your grilled vegetables, garnish with rocket, Parmesan and pine nuts and serve lukewarm with other grilled food or with our delicious spelt and herb baguette and chive blossom butter.