Vegetable Antipasti with Basil Pesto

red bell peppers

zucchinis

mushroom caps

eggplant, cut in rounds

Bell peppers

1. place the bell peppers under the broiler of your oven and let them charr on all sides

2. wrap the hot peppers in wet kitchen towels for 15 minutes

3. peel the skin of, cut open, devein and cut in long strips

Zucchini:

1. place zucchini on a lined baking sheet and brush with olive oil, sprinkle with salt and pepper, and place under the broiler until browned

Mushrooms:

1. follow same steps as for zucchini

Eggplant:

1. cut in rounds, sprinkle with salt, and let sit for 10 to 15 minutes. Pat dry

2. follow same steps as for zucchini

Place all veggies in the refrigerator 

Basil Pesto

2 cups (46g) fresh basil leaves

1/2 cup (120ml) extra virgin olive oil

1/3 cup (46g) pine nuts

2 garlic cloves

salt and pepper to taste

Combine all ingredients in a food processor and process until smooth