Grilled Vegetables With Robiola Cheese And Pesto
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2Japanese eggplants, halved lengthwise
- 1teaspoon kosher salt, plus more to taste
- Ā½cup firmly packed fresh basil leaves
- 1large clove garlic, peeled and coarsely chopped
- Ā¼cup pine nuts, toasted
- Ā½cup extra-virgin olive oil
- Ā½pound robiola cheese (see note)
- 2red bell peppers, seeded and cut lengthwise into 1Ā½-inch-thick strips
- 2zucchini, cut lengthwise into Ā¼-inch-thick slices
- 2fennel bulbs, tops trimmed off, cut lengthwise into Ā¼-inch-thick slices
- 8small scallions, trimmed
- Freshly ground pepper to taste
- 1tablespoon fresh thyme leaves
Nutritional analysis per serving (4 servings)
672 calories; 53 grams fat; 15 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 37 grams carbohydrates; 15 grams dietary fiber; 20 grams sugars; 21 grams protein; 921 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Sprinkle the cut sides of the eggplants with Ā½ teaspoon of salt. Place cut side down on paper towels and let drain for 1 hour. Rinse and pat dry.
- Step 2
Meanwhile, place the basil, garlic, pine nuts, Ā¼ cup of olive oil and Ā½ teaspoon of salt in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the cheese and pulse just until combined. The mixture can be made ahead and refrigerated; bring to room temperature before serving.
- Step 3
Start a charcoal grill. Brush the vegetables on both sides with the remaining olive oil. Season with salt and pepper to taste and sprinkle with thyme. Grill the vegetables until crisp-tender. Mound the cheese mixture in the center of a platter and surround with the grilled vegetables. Serve.
- Robiola is a soft Italian cheese available at cheese shops and specialty stores like Balducci's. If unavailable, substitute a mixture of Ā½ cup mascarpone and ā cup ricotta.
Private Notes
Comments
I used my Le Creuset grill pan, which resulted in a delicious charcoal-like flavor. I had a giant Japanese eggplant so made the entire pesto recipe with however about 3.5 oz of robiola after having removed the crust, using half the other vegetables. The pesto turned out brilliantly and full of flavor, perhaps due to less cheese and more basil, etc. I cooked some leaf-shaped spinach pasta to make this a main dish.
This was a good deal of effort for a fairly bland dish. I did use the robiola and it made for a pesto that was both heavy and surprisingly flavorless.
Super easy-just grabbed fun veggies from local farmers market for grilling. I didn't have the robiola so did the alternative of Mascarpone and ricotta and made exactly as recipe describes. It was very light and guests raved about it. Nice addition to the grilled veggies. Also very nice presentation of platter of grilled veggies and small bowl of interesting looking light green pesto!
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