Grilled Vegetable Recipes with Walnut Sauce and Basil Pesto
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Grilled courgette, mushrooms, spring onions and tomatoes, interspersed with basil pesto and a sauce of walnuts, ricotta and garlic.
Ingredients:
Procedure:
1. Toast the coarsely chopped nuts in a dry frying pan until they are fragrant and set aside
2. When they have cooled, mix them with ricotta, a pinch of dried garlic and freshly ground pepper and salt
3. Slice the courgette into 3 mm thick rounds and then grill them together with the halved tomatoes, halved spring onions and sliced mushrooms
4. First fill the cylinder-shaped mould with a layer of zucchini, salt it and sprinkle it with a little nut-garlic mixture
5. Continue with the mushrooms, which we also salt and pepper
6. Put a teaspoon of chopped grilled onions on top of the mushrooms, then the zucchini, salt it again and sprinkle it with garlic
7. 8. Cool and serve with toasted bread or other pastries.
Note:
Written and photographed by Daniela Svobodová. Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda’s author: Daniela likes to cook …. and write.
