Grilled Eggplant and Zucchini with Pesto: A Delicious Summer Dish

Looking for a healthy and delicious vegetarian dish to serve at your next summer gathering? Look no further than this grilled eggplant and zucchini with pesto recipe! To start, preheat your grill to medium-high heat. Slice one large eggplant and two medium-sized zucchinis into 1/4 inch thick rounds. Brush the slices with olive oil and season with salt and pepper. Place the slices on the grill and cook for about 3-4 minutes per side, or until they are tender and have grill marks. While the vegetables are grilling, prepare the pesto. In a food processor, combine 2 cups of fresh basil leaves, 1/2 cup of grated parmesan cheese, 1/2 cup of pine nuts, 2 garlic cloves, and 1/2 cup of olive oil. Blend until smooth and set aside.Once the vegetables are done, arrange them on a platter and drizzle the pesto over the top. Serve immediately and enjoy the fresh and delicious flavors of this summery dish!

So, next time you're looking for a healthy and flavorful dish to serve up during the summer, give this grilled eggplant and zucchini with pesto recipe a try. Your taste buds (and your guests) will thank you for it!