Over the past few days, I’ve started experimenting more with oil- and salt-free recipes (with no added sweeteners) ~ rather than making a blanket (so to speak) of oil- and salt-based flavors, this is a great opportunity to really experience the flavors of the food.
The pesto came about from an abundance of basil to use. I put together a large handful of basil, 2 cloves of garlic, 1 tablespoon of pine nuts, juice of half a small lemon, and about 1/4 cup of water.
It came out a bit watery, but it worked nicely with the veggies.
I used half of a red onion, 1 zucchini, some green beans, and 3 tiny bell peppers, tossed with 1 tablespoon of the pesto. The veggies were lightly coated, just perfect for a little flavor to complement the fresh vegetables. For more of a “sauce”, I’d add in more basil and pine nuts, or reduce the water to make it thicker.
After about 15 minutes on the grill, they were perfect – a little al dente with a nice grilled basil flavor.
All together ~ a bed of arugula (lightly dressed with balsamic vinegar & tahini dressing), the pesto-grilled veggies and some grilled tofu. A delicious and filling dinner.
Kelli's Vegan Kitchen 