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Grilled summer vegetable packets

Christoforos Peskias

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Grilled summer vegetable packets
Grilled summer vegetable packetsMarina Oliphant

Christoforos Peskias, 48 The Restaurant, Athens.

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Ingredients

  • For the pesto:

  • 30g sun-dried tomatoes

  • 1 garlic clove, crushed

  • 1 bunches basil leaves

  • 30g pine nuts

  • 40g parmesan

  • 150ml Greek extra virgin olive oil

  • bunch thyme leaves

  • salt and pepper to taste

  • For the vegetables:

  • 2 large zucchini

  • 2 medium-sized, long eggplants

  • 1kg fetta cheese, cut into squares

  • Greek extra virgin olive oil

  • salt and pepper, freshly ground

Method

  1. For the pesto:

    Process all the ingredients for the pesto until coarsely chopped. Remove and set aside.

    Add the thyme and season with pepper. Refrigerate to chill.

    For the vegetables:

    Cut the zucchini and eggplant lengthwise into thin slices. Salt and drain for 30 minutes. Rinse and pat dry. Brush with oil and grill over a high heat until the vegetables soften and acquire grill marks (the eggplant needs a little longer to cook). Place a little of the fetta on each vegetable slice and roll up.

    Before serving, heat the parcels or rolls in a very hot oven for 2 minutes. Place 2 each of the rolls or parcels on a plate and drizzle with a little pesto and serve.

    Makes about 30 pieces

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