Roasted or barbequed seasonal vegetables are delicious and appear in a number of my Meatless Monday dishes. I normally roast or barbeque much more than I need so that I can throw them in salads through the week to ramp up the flavour factor (for I am the unofficial salad queen).
Tonight we're having barbequed veggie, pesto & goats cheese salad. Frankly, I couldn't be bothered listing quantities here (it is Monday, after all), so just use your judgment for how many people you'll be cooking for and whether you want leftovers. I assure you all will be good!
Ingredients
Big salad bowl of washed and cut seasonal vegetables: my faves include corn on the cob, zucchini, red capsicum, fennel, kumera, beetroot. Get creative!
1/2 to 1 whole jar of good quality pesto, although I prefer to make it myself (whole bunch of basil, 2 cloves garlic, 125g parmesan cheese, good quality extra virgin olive oil, salt, blended)
100g goats cheese
Few handfuls of wild baby rocket and grated raw vegetables (or rainbow salad mix: julienned carrots, beetroot & broccoli stalks)
2 handfuls roasted pine nuts
Method
Roast or barbeque the veggies and let them cool. Stir pesto in with the roasted veggies. Assemble with rocket, rainbow salad, crumbled goats cheese & top with roasted pine nuts. Voile! Excuse the photo below: my food stylist was on holidays ;-)
Serves 4.
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