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Easy Veggie Salad

Sometimes simple meals are just the best. Grilled veggie salad with homemade creamy pesto. Here with eggplants, zucchinis, artichokes and bell pepper. But hey, any leftover veggies are more than welcome!

 

Ingredients

Ingredients
Servings:
Grilled Veggies
Zucchinis
Eggplants
g
Artichoke Hearts
Bell Pepper
Sea Salt
Pesto
Fresh Basil
Garlic Clove
tbsp
Pine Nuts
ml
Olive Oil
tbsp
Lemon Juice
tbsp
Parmesan Cheese
Salt & Pepper to taste
Calories
per serving
340
Carbs
19
Protein
11
Fat
22

Instructions

Preparing In The Kitchen
  1. With a peeler, peel the zucchini and eggplant on thin stripes. Cut the pepper and quarter the artichokes. Place all in the ball, drizzle with olive oil, season with salt and pepper and mix all well.
  2. Place the griddle pan over medium heat. Once warm, add the eggplants, zucchinis, pepper and artichokes and cook for 5 minutes on each side until cooked through. You have to do this in batches. Once cooked through, remove from the heat and sprinkle with sea salt
  3. In the meantime, prepare the pesto by adding all the ingredients in food processor.
  4. When the vegetables have cooled, mix with the pesto until everything is coated.

Preparing In The Kitchen
  1. With a peeler, peel the zucchini and eggplant on thin stripes. Cut the pepper and quarter the artichokes. Place all in the ball, drizzle with olive oil, season with salt and pepper and mix all well.
  2. Place the griddle pan over medium heat. Once warm, add the eggplants, zucchinis, pepper and artichokes and cook for 5 minutes on each side until cooked through. You have to do this in batches. Once cooked through, remove from the heat and sprinkle with sea salt
  3. In the meantime, prepare the pesto by adding all the ingredients in food processor.
  4. When the vegetables have cooled, mix with the pesto until everything is coated.

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