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🍽️ Grilled Vegetables with Pesto Dip

118 kcal · 30 min · 4 servings

Ingredients

• 400 g large eggplants (1 large eggplant)
• 300 g zucchini (1 zucchini)
• 200 g red onion (2 red onions)
• 1 yellow bell pepper
• 350 g green asparagus
• 0.5 lemon
• 3 tbsp light pesto
• 3 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Wash the eggplant and the zucchini thoroughly.
2. 2. Dry the vegetables with a kitchen towel.
3. 3. Peel the onions.
4. 4. Cut the eggplant, zucchini, and onions into slices about 1 cm thick.
5. 5. Halve the bell pepper.
6. 6. Remove the seeds from the bell pepper.
7. 7. Wash the deseeded bell pepper.
8. 8. Cut the bell pepper into 1 cm thick rings.
9. 9. Wash the asparagus.
10. 10. Cut off the woody ends of the asparagus.
11. 11. Peel the lower thirds of the asparagus stalks if necessary.
12. 12. Squeeze the juice from half of the lemon.
13. 13. Mix the pesto with 2 tablespoons of lemon juice and olive oil.
14. 14. Oil the grill.
15. 15. Preheat the grill to medium heat.
16. 16. Place the vegetables on the hot grill.
17. 17. Grill the vegetables for 2 to 4 minutes on each side.
18. 18. Remove the grilled vegetables from the grill.
19. 19. Place the vegetables in a bowl.
20. 20. Season the vegetables with salt and pepper.
21. 21. Mix the vegetables with the pesto sauce.
22. 22. Let the vegetables marinate for 20 minutes.
23. 23. Arrange the grilled vegetables on a platter.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 118
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 7 g