Grilled Eggplant and Zucchini with Asian Pesto

There are a lot of favors but adjust to your taste. We grill, marinate, and serve with herb-rich pesto. Now there is a summer lunch or dinner! Make the pesto ahead of time.

Serve 4

Asian Three-Herb Pesto

1 1/2 cups (195 g) basil or Thai basil, packed tightly
1/4 cup (30 g) each: cilantro for parsley and mint leaves, both packed tightly
1/2 cup (65 g) toasted organic peanuts, cashews, or pine nuts
2 Tbs. (30 ml) organic lime juice
1 Tbs. (15 ml) fish sauce
1 small serrano chile, seeded
1 Tbs. (15 g) minced ginger or 1 tsp. (5 g) powder ginger
3 large organic cloves of garlic
1/2 cup (120 ml) olive oil

1. Combine all ingredients, except oil in a bowl of a food processor.
2. Pulse and add in the oil.
3. Season with black pepper to taste.

Vegetables and Marinade Sauce

Preheat the grill or 

grill pan to medium-high heat

Vegetables:

1 1/2 pounds (680 g) organic Asian eggplant, ends trimmed and cut in quarters lengthwise

2 medium organic zucchini, ends trimmed and cut in quarters lengthwise

2 Tbs. (30 ml) olive oil

Marinade:

2 Tbs. (30 ml) each: rice vinegar and soy sauce (or gluten-free liquid aminos)

1 Tbs. (15 ml) each: dry sherry and sesame oil

1 Tbs. (15 g) organic brown sugar

1 Tbs. (15 g) granted ginger or 1 tsp. (5 g) powder ginger

2 organic garlic cloves, minced

2 green organic green onions, thinly sliced or 1 Tbs. (15 g) sesame seeds

1. Brush the vegetables with oil and season with black pepper to taste.

2. Combine marinade ingredients in a bowl.

3. Grill vegetables so they are grilled marked and just cooked through.

4. Remove and pour over marinade.

5. Arrange on a platter.

6. Sprinkle with garnish.

7. Serve with Asian Three-Herb Pesto (below).

-modified "The Herb Quarterly"