For the pesto:
1/4 cup pine nuts, toasted
2 garlic cloves, coarsely chopped (4, left whole)
1/4 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
2 cups lightly packed fresh basil leaves
1 cup extra-virgin olive oil
1 1/2 tsp. fresh lemon juice
1/4 cup grated Parmigiano-Reggiano cheese
1 large eggplant, about 1 lb., trimmed and cut into slices 1/2 inch thick
3 zucchini, about 1 lb. total, trimmed and cut into slices 1/2 inch thick
2 ears of corn, shucked (3)
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper, to taste
2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters (left whole)
Directions:
To make the pesto, in a food processor, combine the pine nuts, garlic, the 1/4 tsp. salt and the 1/4 tsp. pepper. Pulse until the mixture is finely chopped. Add the basil leaves. With the motor running, pour the olive oil through the feed tube in a slow, steady stream and process until the mixture is smooth(may not need the entire cup). Transfer to a bowl and stir in the lemon juice and cheese. (add while in the blender and pulse to combine) Adjust the seasonings with salt and pepper. Set aside.
Prepare a charcoal or gas grill for indirect grilling over high heat (400°F). Generously oil the grill rack.
or use stove top grill
Brush the eggplant and zucchini slices and the corn with olive oil. Season the vegetables all over with salt and pepper. (do not salt and pepper the vegetables)
Place the bell peppers, skin side down, on the grill rack directly over the heat source. Place the eggplant, zucchini and corn on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5 to 7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini, turning once, until lightly charred and softened, 3 to 5 minutes per side. As the vegetables are done, transfer them to a cutting board, covering the peppers with aluminum foil in a bowl to sweat.
Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into 1/2-inch dice and add to the bowl.(cut zucchini slices in half, eggplant in half, then thirds) Peel away the skins from the bell peppers, cut the peppers into 1/2-inch dice (strips) and add to the bowl. Add 2 to 4 Tbs. of the pesto (1/2 the pesto) and toss gently to coat the vegetables. Season with salt and pepper. Serve immediately and pass the remaining pesto at the table. Serves 6.
1/4 cup pine nuts, toasted
2 garlic cloves, coarsely chopped (4, left whole)
1/4 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
2 cups lightly packed fresh basil leaves
1 cup extra-virgin olive oil
1 1/2 tsp. fresh lemon juice
1/4 cup grated Parmigiano-Reggiano cheese
1 large eggplant, about 1 lb., trimmed and cut into slices 1/2 inch thick
3 zucchini, about 1 lb. total, trimmed and cut into slices 1/2 inch thick
2 ears of corn, shucked (3)
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper, to taste
2 red bell peppers, each about 1/2 lb., seeded and cut lengthwise into quarters (left whole)
Directions:
To make the pesto, in a food processor, combine the pine nuts, garlic, the 1/4 tsp. salt and the 1/4 tsp. pepper. Pulse until the mixture is finely chopped. Add the basil leaves. With the motor running, pour the olive oil through the feed tube in a slow, steady stream and process until the mixture is smooth(may not need the entire cup). Transfer to a bowl and stir in the lemon juice and cheese. (add while in the blender and pulse to combine) Adjust the seasonings with salt and pepper. Set aside.
Prepare a charcoal or gas grill for indirect grilling over high heat (400°F). Generously oil the grill rack.
or use stove top grill
Brush the eggplant and zucchini slices and the corn with olive oil. Season the vegetables all over with salt and pepper. (do not salt and pepper the vegetables)
Place the bell peppers, skin side down, on the grill rack directly over the heat source. Place the eggplant, zucchini and corn on the grill rack away from the heat source and cover the grill. Roast the peppers until the skins are blistered and charred, 5 to 7 minutes. Roast the corn, turning 1 or 2 times, until lightly charred, about 5 minutes. Roast the eggplant and zucchini, turning once, until lightly charred and softened, 3 to 5 minutes per side. As the vegetables are done, transfer them to a cutting board, covering the peppers with aluminum foil in a bowl to sweat.
Cut the corn kernels from the cobs and transfer to a serving bowl. Cut the eggplant and zucchini into 1/2-inch dice and add to the bowl.(cut zucchini slices in half, eggplant in half, then thirds) Peel away the skins from the bell peppers, cut the peppers into 1/2-inch dice (strips) and add to the bowl. Add 2 to 4 Tbs. of the pesto (1/2 the pesto) and toss gently to coat the vegetables. Season with salt and pepper. Serve immediately and pass the remaining pesto at the table. Serves 6.
