Burgers And Sliders · Italian

Pesto And Grilled Vege Slider


Getting inspired by a particular cuisine is something which is very essential to come up with new recipes. My Italian inspired grilled slider is something that I always wanted to try. Basil, being my favourite Italian ingredient, not only has an amazing flavour but also has many medicinal properties incuding anti-bacterial properties, controlling the level of blood sugar and surprisingly controls your stress level. 😀

Now, how can I neglect such an important herb? 😛 Well I decided to make apesto using basil and pine nuts  (but you can also use walnuts or blanched almonds) and grill some lovely veges to compliment the flavours of the basil. 

“Why fear, when pesto’s here?”

And Viola!, a healthy, yet delicious meal for 4.

Pesto And Grilled Veges Slider

Ingredients: (Serves 4 people)
  • Baguette- 1 (12 inch)
  • Onion- 2 large
  • Tomatoes- 2 large
  • Zucchini- 16, 1 cm thick slices
  • Eggplant- 16, 1 cm thick slices
  • Mozzarella cheese- 20 grams 
  • Salt and pepper- to taste
  • Olive oil- enough to brush the vegetables
For Pesto: (Makes 1 cup)
  • Basil leaves- 2 cups
  • Garlic- 2 cloves
  • Pine nuts, blanched almonds or walnuts- ¼ cup
  • Olive oil- 5 tablespoons
  • Parmesan cheese- ½ cup
  • Lemon juice- 1 tablespoon
  • Salt and pepper- to taste
Method:
For Pesto:

Pulse the garlic, nuts and basil leaves in a food processor or blender. Add the olive oil and blend until a smooth paste is formed which is thick, yet spreadable. Transfer to a bowl, mix in the cheese, lemon juice and season with salt and pepper.

For Veges:

Cut the baguette into 4, 3-inch pieces. Cut it in half horizontally and toast the bread. Slice the onions and tomatoes into 1 cm slices. Place the slices of onion, tomato, zucchini and eggplant in a tray, brush with olive oil and season with salt and pepper. Grill the sliced veges in an iron skillet or a grill for about a minute on each side or until the veges have slightly softened and have a nice golden colour on them.

To Assemble:

Spread the pesto on the bottom half of the bread and place 4 slices of grilled eggplant followed by 4 slices of the zucchini. Place 2 slices of each onion and tomato and tear the mozzarella cheese into small pieces and place over it. Serve immediately.

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