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Grilled vegetables with cannellini beans & vegan pesto

Grilled vegetables with cannellini beans & vegan pesto served on an oval plate

Grilled vegetables with cannellini beans & vegan pesto

Name: Grilled vegetables with cannellini beans & vegan pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large aubergine sliced lengthways into ½cm slices; 2 courgettes sliced lengthways into ½cm slices; 250g cherry tomatoes; 400g can cannellini beans; crusty bread to serve; 60g basil leaves; 20g parsley leaves; 1 small garlic clove; 1 lemon zested and juiced; 30g pine nuts lightly toasted, plus 1 tbsp to serve; 2 tsp nutritional yeast; 3-4 tbsp olive oil

Melissa Thompson – Journalist and food writer

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Units:

MetricUS

1 large aubergine

sliced lengthways into ½cm slices
2 courgettes

sliced lengthways into ½cm slices
250g cherry tomatoes
400g can cannellini beans
crusty bread

to serve

For the pesto

60g basil leaves
20g parsley leaves
1 small garlic clove
1 lemon

zested and juiced
30g pine nuts

lightly toasted, plus 1 tbsp to serve
2 tsp nutritional yeast
3-4 tbsp olive oil

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Method

step 1

Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
step 2

When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
step 3

Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
step 4

Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.

Recipe from Good Food magazine, June 2021

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A star rating of 4.8 out of 5.4 ratings

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