Charred Med Veg with Pesto | Abel & Cole
Charred Med Veg with Pesto
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Prep: 15 mins
Cook: 20 mins
Smokin' charred veg glossed with a quick vegan homemade pesto, this dish is loaded with oodles of healthy veg to keep you glowing all summer.
This recipe is a:
See this week's box.
464 kcal
(per portion)
Ingredients you'll need
  • 1 aubergine
  • 2 courgettes
  • 1 red pepper
  • 250g cocktail vine tomatoes
  • 3 tbsp pine nuts
  • 1 garlic clove
  • A large handful of basil
From your kitchen
  • 4 tbsp olive oil
  • Sea salt
  • Freshly ground peper
Step by step this way
  • 1.

    Slice the top off your aubergine. Cut into 1cm (or thinner if you can) rounds. Do the same for your courgettes - trimming the tops, then cutting into thin rounds (or go for long panels, cutting the courgettes lengthwise -- up to you).

  • 2.

    Get 1 or 2 of your largest frying pans smoking hot. Dust your aubergine and courgette slices with salt. Arrange them in the pan(s) in a single layer. No oil needed. You may have to cook in batches. Cook till charred on each side. Remove and set aside.

  • 3.

    Cut your pepper into 1-2cm ribbons. Add them to the smoking hot pan with a pinch of salt. Again, cook till charred all over. Add to the other veg and cook your tomatoes (left whole) the same way. It's a lovely way to cook veg - giving it a smoky edge. It also takes out the excess water and concentrates the vegetables' natural sweetness.

  • 4.

    Once all the veg is cooked, whip up your pesto. Lightly toast your pine nuts in the frying pan till just golden. Add to a blender or food processor. Peel your garlic and cut a 1cm slice. Add it to the pine nuts with the leaves from your basil (use the stalks in a stock), 4 tbsp olive oil, a pinch of salt. Whiz till it's all come together. Add more oil, if needed.

  • 5.

    No food processor or blender? Finely chop your basil and muddle it with the pine nuts, garlic and salt in a bowl, using the base of a jam jar or cup to crush and mix everything together till you have a fragrant paste. Then trickle in the oil till its just right for you.

  • 6.

    Drizzle the pesto over your charred veg and serve. Bellissimo!