Grilled summer vegetable packets
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
- 2 large zucchini
- 2 medium-sized, long eggplants
- 1kg fetta cheese, cut into squares
- Greek extra virgin olive oil
- salt and pepper, freshly ground
Christoforos Peskias, 48 The Restaurant, Athens.
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
