Last weekend we had some people over for the UFC fights. Since Haley and I were the only vegans (everyone else was carnivorous) I had to make something that was appealing for all. This was a hit.
- asparagus, chopped in 2″ segments
- red onion, chopped in large chunks, layers pulled apart
- sliced mushrooms
- eggplant, peeled and cut in large chunks
- olive oil
- salt, pepper
Place chopped vegetables in a large rimmed sheet pan. Drizzle with a small amount of olive oil, salt and pepper. Toss well and roast in a 375 degree oven for about 30-45 minutes – until veg is soft but not overcooked.
Real pesto has roasted pine nuts, but I didn’t have any and roasting them would have been more effort 😉
- 1 clove garlic, skinned
- 2 large bunches basil, washed and large stems removed
- olive oil
In a food processor mince garlic. Stuff in all the basil, turn on low and slowly pour in olive oil until a desired consistency is achieved. Scrape down the sides occasionally.
Viola! Homemade pesto! Don’t you look like the gourmand!
Store in a glass jar with a lid. Every time you use some, float a little olive oil on the top to keep the top from oxidizing.
In a large bowl combine the roasted veggies with a big dollop of pesto. Since this was a main dish for us vegans I added some pan-fried “chick’n” strips. Toss gently until everything is well coated in delicious garlicky pesto.
Sorry – no nutritionals because I was making such a huge batch and I was winging it.