Ingredients with Measurements:
- 1 eggplant, sliced into rounds
- 1 zucchini, sliced into rounds
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper, seeded and sliced into strips
- 1 red onion, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- 1/2 cup olive oil
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss eggplant, zucchini, red bell pepper, yellow bell pepper, and red onion with 1/4 cup olive oil. Season with salt and pepper.
3. Grill vegetables until tender and slightly charred, about 5-7 minutes per side.
4. In a food processor, combine basil, parsley, Parmesan cheese, pine nuts, garlic, and 1/2 cup olive oil. Pulse until smooth.
5. Serve grilled vegetables with a dollop of pistou on top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 22g
Carbohydrates: 10g
Protein: 5g
Sodium: 100mg
Fiber: 4g
Substitutions for ingredients:
- Use any combination of vegetables you like
- Use walnuts or almonds instead of pine nuts
- Use any type of hard cheese instead of Parmesan
Variations:
- Add grilled chicken or shrimp for a protein boost
- Serve over pasta or rice for a heartier meal
- Use the pistou as a marinade for the vegetables before grilling
Tips and tricks:
- Make sure the grill is hot before adding the vegetables to get a good char
- Don't overcrowd the grill, or the vegetables will steam instead of grill
- Use leftover pistou as a spread for sandwiches or as a dip for vegetables
Storage instructions:
Store leftover grilled vegetables and pistou separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat vegetables in the microwave or on the stovetop until heated through. Serve with cold pistou on top.
Presentation ideas:
Arrange the grilled vegetables on a platter and drizzle with the pistou. Garnish with fresh herbs.
Garnishes:
Fresh herbs, such as basil or parsley
Pairings:
- Serve with a crusty baguette for dipping in the pistou
- Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled corn on the cob
- Roasted potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little more olive oil before grilling
- If the pistou is too thick, add more olive oil until it reaches the desired consistency
Food safety advice:
- Make sure the vegetables are cooked to a safe temperature of 165°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Pistou is a French sauce made with basil, garlic, olive oil, and Parmesan cheese. It is similar to Italian pesto, but does not contain pine nuts.
Flavor profiles:
The grilled vegetables have a smoky, charred flavor, while the pistou is fresh and herbaceous.
Serving suggestions:
Serve as a side dish or a light vegetarian meal.
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Region: French