Grilled Vegetables with Romesco PestoJazz up simple grilled vegetables with some spicy, tangy Romesco Pesto.

Serves: 4.

Ingredients:

  • 4 leeks, green ends trimmed
  • 2 tablespoon(s) extra-virgin olive oil
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 2 baby eggplants, cut diagonally into 1/2-inch-thick slices
  • 1/2 cup(s) Romesco Pesto

Directions:

  1. Place leeks in a large bowl filled with cold water. Let stand 20 minutes; rinse under running water to flush out any remaining sand.
  2. Preheat grill or grill pan to medium-high heat. In a large bowl, combine olive oil, salt, and pepper. Add zucchini and eggplant, tossing until coated.
  3. Grill vegetables 8 to 10 minutes, turning occasionally, until leeks are charred and zucchini and eggplant are tender. Peel off charred leek leaves. Arrange all vegetables on a platter with Romesco Pesto in a bowl on the side.
  4. To eat, dip vegetables into pesto or spoon onto each one individually.

Source: http://www.delish.com