Grilled vegetables with vegan Pesto alla Genovese
Preparation time
10 min
Cooking time
2 min
Dietary preference
Vegan
Difficulty
Easy
Region
Liguria
Servings
4
Preparation
- In a colander, drain the grilled pepper and artichoke segments.
- Grease and heat a grill pan; meanwhile, cut the other vegetables.
- Halve the courgette and cut in half. Make quarters and cut away the seeds and cut into 3 equally sized strips.
- Peel the carrots and cut into thirds lengthwise.
- Cut the oyster mushrooms in half.
- Cut the chestnut mushrooms into quarters.
- Now grill the vegetables on both sides until they are al dente and grill marks can be seen.
- In a baking dish, mix all the vegetables together and before serving, mix in the vegan pesto to taste. Buon apetito!
Ingredients
- 1 jar Bertolli Pesto alla Genovese VEGAN
- 1 jar Bertolli Peperoni – Grilled peppers
- ½ jar Bertolli Carciofi – Marinated atichokes
- 1 Courgette
- 4 Carrots
- 6 Oyster mushrooms
- 3 Chestnut mushrooms
View the nutritional value
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