Grilled Pesto Summer Vegetable Torte

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Grilled Pesto Summer Vegetable " Torte "

 

1/4 pound basil leaves

2 minced garlic cloves

3 tablespoons roasted pine nuts

3 tablespoons balsamic vinegar

1/3 cup grated parmesan cheese

1/2 cup extra-virgin olive oil

2 to 4 tablespoons water salt to taste freshly-ground black pepper to taste

2 zucchini or summer squash cut lengthwise into strips

4 plum tomatoes, cut in half

1/2 bunch green onions or 2 sliced fresh knob onions

2 roasted green or red bell peppers

additional grated parmesan cheese, for garnish

 

In a blender or food processor, combine basil, garlic, pine nuts, vinegar, and

enough oil to make the ingredients start to grind.

When the ingredients are well ground, add cheese and remaining olive oil.

Grind for just 30 seconds. Taste for salt and pepper. Well coat vegetables in

pesto. Let marinate for 2 to 4 hours.

Grill over high heat until the vegetables are just tender. Stack the

vegetables on each plate being sure to add additional pesto between the layers.

Sprinkle the finished " torte " with parmesan and serve.

Serves 4.

 

 

 

 

 

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