Wednesday, 4 July 2012


So I went and purchased a new grill pan on the weekend (the kind with the ridged edges). A very wise decision it turned out to be, as I had these delicious grilled vegetables for dinner AND lunch for the following day.

1 zucchini, 1 red capsicum, 1 yellow capsicum, 2 sweet onions
Extra virgin olive oil
Masterfoods herb and garlic salt
Pasta of your choice
Jar of pesto sauce
To serve: cheese – you can use parmesan although I prefer feta
(Equal to two main servings)

Cut ends of zucchini off. Slice lengthwise into long strips. Cut out the core of the capsicums, removing seeds and white bits. Cut into 3cm wide, flat strips. Brush the vegetables with olive oil and sprinkle with salt.  
Cook the pasta in a large saucepan of salted boiling water for 15 minutes.
Heat grill to a high heat. The vegetables will cook at different rates so take them off as necessary, put on a platter and cover with foil until the rest are done. 

Capsicum takes about 15 minutes to soften completely, zucchini 7-10 minutes and the onion only 5 minutes. 
Drain pasta and stir through the pesto sauce, add vegetables and finish with cubes of feta. 

Next goal: to make own pesto...

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