Raise your hand if it’s a struggle to eat your daily recommended among of vegetables. You can see my hand, but I’m raising it. While I grow my own vegetables, eating the same stuff over and over get boring. With an excess of zucchini, kale, eggplant and basil, I worked on a recipe that could incorporate all these ingredients into something different and interesting. I came up with this…
You’re looking at roasted eggplant and zucchini topped with a kale-basil pesto. This recipe is an excellent way to incorporate raw kale into your diet, giving you the maximum nutrients not removed from cooking. My “beauty garden” is producing tons of eggplant, and they’re still in season at the farmer’s market and grocery stores, so now’s the time to buy! I used Japanese eggplant for this recipe, but you can use any kind you like. I just roasted plain old regular zucchini with the eggplant.
Roasted Vegetables with Kale-Basil Pesto
- 2-3 Japanese eggplants
- 1 medium zucchini
- 3-4 kale leaves
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese
- 2 cloves garlic
- Salt and pepper to taste
- 1/2 cup olive oil plus 1 TBSP
- Dried Italian seasonings, such as oregano, thyme or basil
- Preheat oven to 400
- Cut eggplant and zucchini lengthwise in 1/4 inch stripes and lay them on greased baking sheet
- Coat vegetables completely with 1TBSP olive oil. Sprinkle them with Italian spice mix of your choice.
- Bake for 10 minutes, then switch to broil for 4-5 minutes or until vegetables are caramelized.
- For the pesto:
- Toast the pine nuts until light brown; let cool.
- Combine the bas, kalel, garlic, Parmesan cheese into food processor and grind until all items are in small pieces. Add the pine nut and grind to combine. Slowly add the olive oil until the mixture looks like a thick paste. Season with salt and pepper to taste.
- Toss the pesto in with the vegetables and serve immediately.