Grilled pesto veggies
Okay, so I cut up too many vegetables for the Thai red curry. I really didn’t need the tri-coloured capsicums, broccoli and that much zucchini, but don’t blame me because they all look sooo gorgeous when I saw them on the shelf at the supermarket, I just HAD to buy them! Yes, I think vegetables look gorgeous and no, I’m not looney 🙂 Now I also had a jar full of pesto lying in the fridge. Light bulb moment! And here’s what happened…
You will need
1 small broccoli, chopped into florets
1 each of red, yellow and green bell peppers, diced
1 small green zucchini, diced
You can also add tofu, mushrooms, carrots, onions, etc. to this
3-4 tbsp of fresh pesto
1 tbsp of olive oil
2tsp dried herbs
Salt to taste
Mix everything together. Aloow this to rest for about half an hour. Grease a baking tray and spread out the veggies on this. Spray some more olive oil on top and grill for 15 minutes (or lesser). Serve hot.
You can also add some chicken or sausages to this marinade.
Serve this as a cold salad too with some warm bread and garlic infused oil.
|The veggies before going into the oven|