Grilled Vegetables with Mint and Feta Pesto
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Grilled vegetables with mint and feta pesto
Ingredients
- Fennel - 1 piece
- Scallions - 12 stalks
- Courgette - 4 pieces
- Chinese green beans - 5.3 oz
- Olive Oil - 4 fl oz
- Mint Leaves - 2.8 oz
- Meyer Lemon Juice - 1 tablespoon
- Feta cheese - 3.5 oz
Step by Step guide
Step 1
Clean the fennel bulb and cut it into quarters lengthwise. Remove the core and slice it into long strips. Cut the green onions, leaving the green part 7 cm long, and remove the old layer from the white part. Cut the zucchini into quarters lengthwise. Place the vegetables in a bowl, drizzle with oil, and mix well.
Step 2
Preheat the grill. Grill the vegetables until tender, turning occasionally. Grill the beans and onions for 5-7 minutes, and the fennel and zucchini for 10 minutes. Transfer to a plate and let cool.
Step 3
Meanwhile, make the pesto. In a blender, combine the mint, feta, and lemon juice, and blend until smooth. While blending, slowly pour in the oil. Season with spices.
Step 4
Serve the vegetables warm, placing the pesto alongside or drizzling it over the vegetables.
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