Summer Vegetables With Yogurt Pesto -

Summer Vegetables With Yogurt Pesto

Char-grilled vegetables make a meal on their own, or are delicious served as a Mediterranean-style accompaniment to grilled meats and fish.

Ingredients

2 small aubergines
2 large courgettes
1 red pepper
1 yellow pepper
1 fennel bulb
1 red onion
Olive oil, for brushing
Salt and freshly ground black pepper

FOR THE YOGURT PESTO

150ml/¼ pint/⅔ cup Greek-style yogurt
45ml/3 tbsp pesto

Details

Serves: 4

Method

1. Cut the aubergines into 1cm/½in slices. Sprinkle with salt and leave to drain for about 30 minutes. Rinse well in cold running water and pat dry.

2. Use a sharp kitchen knife to cut the courgettes in half lengthways. Cut the peppers in half, removing the seeds but leaving the stalks in place.

3. Slice the fennel bulb and the red onion into thick wedges, using a sharp kitchen knife.

4. Stir the yogurt and pesto lightly together in a bowl, to make a marbled sauce. Spoon the yogurt pesto into a serving bowl and set aside.

5. Arrange the vegetables on the hot barbecue, brush generously with olive oil and sprinkle with plenty of salt and freshly ground black pepper.

6. Cook the vegetables until golden brown and tender, turning occasionally. The aubergines and peppers will take 6-8 minutes to cook, the courgettes, onion and fennel 4-5 minutes. Serve the vegetables as soon as they are cooked, with the yogurt pesto.

Cook's Tip:- Baby vegetables make excellent candidates for grilling whole, so look out for baby aubergines and peppers, in particular. There's no need to salt the aubergines if they're small.

Related food category:

• Vegetarian and Vegetable Dishes