Veggies in a Blanket with Red Pepper Pesto

Veggies in a Blanket with Red Pepper Pesto

Have you ever been to to the market and have a vegetable catch your eye? I have made a gorgeous grilled vegetable swiss chard wrap with red pepper pesto that will make you forget all about “meat”. Marinated and grilled aubergines (eggplants), zucchini (courgette), onions, sweet tomatoes with a delicious red pepper, sun-dried tomato, and...

Ingredients

  • red pepper pesto
  • olive oil - 1 teaspoon
  • onions - 1 medium chopped
  • garlic - 3 large cloves
  • pecans - 1/2 cup
  • red bell pepper - 1 chopped
  • sun dried tomatoes - 1/2 chopped (in oil) or if using dried be sure to place them in a little hot water to soften for about 30 minutes prior to chopping
  • basil - handful washed and stems removed
  • olive oil - 1/2 cup (or can mix 1/4 water and 1/4 cup olive oil to save on calories)
  • salt and pepper - to taste
  • Veggies in a Blanket
  • swiss chard - 4 large leaves washed and stem removed
  • water - enough for steamer- depending on the device you are using
  • zucchini - 1 medium washed and cut lengthwise un-peeled
  • Asian Eggplant - 1 medium washed and sliced crosswise with skin on kept on ( can substitute regular western eggplant)
  • tomatoes - 2 sliced across (roma tomatoes would be nice as less water content)
  • basil - large handful left whole and washed
  • mozzarella cheese (fresh) - 1 large ball sliced thinly (optional)- hold if lactose intolerant
  • olive oil - 1 tablespoon just to brush to prevent sticking on grill (you could also spray with a little oil if you prefer)
  • salt and black pepper - to taste
Read the whole recipe on Bam's Kitchen