Usuba
Grilled Vegetables with Mint Pesto and Feta
Fragrant grilled vegetables with a creamy crust. Served with a refreshing sauce made from fresh mint, feta cheese, and lemon. A light and vibrant dish for the summer table.
- Total
- 60 min
- Standard serving
- 678.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Clean the fennel root and cut it into quarters lengthwise. Remove the middle part and cut it into long strips.
Chop the green onions, leaving the green part 7 cm long. Remove the old layer from the white part.
Cut zucchini into quarters lengthwise.
Put all vegetables in a bowl, drizzle with olive oil and mix well.
- 2
Step 2
Heat the grill.
Fry the vegetables until soft, turning them over. Fry the beans and onion for 5–7 minutes, fennel and zucchini for 10 minutes.
Transfer the cooked vegetables to a plate and let cool.
- 3
Step 3
Prepare the pesto. Put mint, feta, and lemon juice in the blender.
Whisk until smooth. While continuing to whisk, slowly pour in the olive oil.
Season with spices to taste.
- 4
Step 4
Serve the vegetables warm. Place the pesto beside them or drizzle it over the vegetables.
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