1 small eggplant
1 yellow squash
1 red pepper, roasted
1 bunch asparagus (now out of season)
1/4 lb mushrooms
Heat grill pan to ripping hot. While that’s happening, chop the tomatoes and lightly salt them in a large bowl.
That way, by the time the rest of the vegetables are ready, the salt has drawn the excess water out of the tomatoes. You can just pour it off and not water down your salad.
Cut large planks or pieces from the vegetables. Brush with oil and season salt and pepper.
Grill all vegetables until marked and just tender.
They shouldn’t disintegrate when you try to chop them. They should be soft, but hold their shape.
While vegetables are grilling, start a pot of salted water to boil and cook pasta o’ choice according to instructions on package. (or make your own).
Make pesto –
Chop the vegetables into pieces and toss together with a splash of balsamic or lemon juice. Taste for seasoning, adjust.
Toss a little pesto with some noodles –
Add a handful of vegetables, toss again to coat with pesto.
Top with a few more vegetables for presentation and a small grate of parmesan.