Grilled Vegetables with Coriander Pesto
Grilled vegetables served with a quick and easy coriander pesto.
Grilled Vegetables with Coriander Pesto Grilled vegetables served with a quick and easy coriander pesto. |
| Servings | Prep Time |
| 2servings | 15min |
| Cook Time |
| 40min |
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Ingredients
- 1cup butternutchopped
- 1cup sweet potatochopped
- 1cup zucchinichopped
- 1 onionpeeled and quartered
- 15ml olive oil
- salt and black pepperto season
- 1cup fresh coriander
- 1/4cup blanched almonds
- 1/2cup grated parmesan
- 1clove garlic
- 3/4cup olive oil
- fresh corianderto serve
Instructions
- First off, arrange all the vegetables in an oven safe dish, season and drizzle with olive oil.
- Roast for 40 minutes until soft at 180 degrees Celsius.
- Meanwhile add the coriander, almonds, parmesan and garlic in a pestle and mortar or food processor if you want, pound or blend these ingredients adding a oil as you go a long.
- More oil will result in a less dense pesto.
- Serve grilled vegetables with pesto and fresh coriander.