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!
Prep Time:
10 min
Cook Time:
20 min
Total Time:
30 min
Ingredients (Servings: pieces)
Grilled Veggies
Artichoke Hearts
Bell Pepper
Sea Salt
Fresh Basil
Garlic Clove
Pine Nuts
Olive Oil
Lemon Juice
Parmesan Cheese
Salt & Pepper to taste
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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