Grilled Vegetables

Ingredients

• 400 g large eggplant (1 large eggplant)
• 300 g zucchini (1 zucchini)
• 200 g red onion (2 red onions)
• 1 yellow bell pepper
• 350 g green asparagus
• 0.5 lemon
• 3 tbsp light pesto
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash, dry and trim the eggplant and zucchini. Peel the onions. Cut everything into about 1 cm thick slices. Halve the bell pepper, remove seeds, wash and cut into 1 cm rings.

2. 2.

   Wash the asparagus, trim the woody ends. Optionally peel the lower third of the stalks.

3. 3.

   Squeeze half a lemon. Mix the pesto with 2 tbsp lemon juice and olive oil.

4. 4.

   Grill the vegetables on a greased medium‑high grill for 2–4 minutes per side and transfer to a bowl. Season with salt and pepper.

5. 5.

   Toss with the pesto sauce and let marinate for 20 minutes. Arrange the grilled vegetables on a platter before serving.