Grilled vegetables with vegan Pesto alla Genovese

Preparation time

10 min

Cooking time

2 min

Dietary preference

Vegan

Difficulty

Easy

Region

Liguria

Servings

4

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In this recipe

Preparation

    1. In a colander, drain the grilled pepper and artichoke segments.
    2. Grease and heat a grill pan; meanwhile, cut the other vegetables.
    3. Halve the courgette and cut in half. Make quarters and cut away the seeds and cut into 3 equally sized strips.
    4. Peel the carrots and cut into thirds lengthwise.
    5. Cut the oyster mushrooms in half.
    6. Cut the chestnut mushrooms into quarters.
    7. Now grill the vegetables on both sides until they are al dente and grill marks can be seen.
    8. 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
Energy
Protein
Carbohydrates
Sugar
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Fat
Saturated fat
Salt

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