Grilled Zucchini and Eggplant Stack with Basil Pesto
This Grilled Zucchini and Eggplant Stack with Basil Pesto is a vibrant and flavorful dish that brings together the charred, smoky flavors of grilled vegetables with the fresh, aromatic punch of homemade basil pesto. Perfect as an appetizer or a light main course, this recipe is a celebration of Mediterranean ingredients and healthy eating.
Equipment
- Grill or grill pan
- Brush
- Food processor
Ingredients
- 2 medium Zucchini (about 1 lb or 450g), sliced lengthwise 1/4-inch thick
- 1 large Eggplant (about 1 lb or 450g), sliced into 1/4-inch rounds
- 3 tablespoons Olive oil (45ml)
- Salt to taste
- Black pepper freshly ground, to taste
- 2 cups Fresh basil leaves (packed) (48g)
- 1/4 cup Pine nuts (36g)
- 2 cloves Garlic
- 1/2 cup Parmesan cheese grated, (45g)
- 1/2 cup Extra virgin olive oil (120ml)
- 1 tablespoon Lemon juice (15ml)
- Cherry tomatoes halved, for garnish (optional)
Instructions
- Preheat your grill to medium-high heat.
- Brush both sides of the zucchini and eggplant slices with olive oil and season with salt and pepper.
- Place the vegetables on the grill and cook for about 3-4 minutes on each side, or until tender and grill marks appear.
- For the basil pesto, combine basil leaves, pine nuts, garlic, and grated Parmesan in a food processor. Pulse until coarsely chopped.
- With the processor running, slowly pour in the extra virgin olive oil and blend until smooth. Season with salt and pepper, and add lemon juice to taste.
- On a serving platter, stack alternate slices of grilled zucchini and eggplant.
- Spoon the basil pesto over the vegetable stack and garnish with cherry tomatoes if desired.
- Serve immediately or at room temperature.
Notes
If pine nuts are unavailable, almonds or walnuts can be used as a substitute in the pesto. For a vegan option, omit the Parmesan cheese or replace it with nutritional yeast. This dish can be made ahead and assembled just before serving.