Grilled Eggplant and Peppers with Basil Pesto
Are you looking for a new recipe for the summer grilling days? This grilled eggplant and peppers makes an amazing side for any backyard day.
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Cooking tools:
- Food processor
- Grill
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Measuring cup
- Tongs
- Serving platter
Ingredients
- ¼ cup pine nuts, lightly toasted
- 2 garlic cloves
- ½ cup grated Parmesan
- 2 cups basil
- ½ cup olive oil
- Zest and juice of 1 lemon
- Kosher salt to taste
- 12 small eggplants (such as Japanese eggplant)
- 1 cup olive oil, divided
- Kosher salt
- freshly ground black pepper
- 12 baby sweet peppers (or substitute bell peppers or banana peppers)
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