Grilled Vegetables with Olive Pesto

For Grilled Vegetables with Olive Pesto, first pit the olives for the pesto and chop them very finely. Process together with the pine nuts in a mortar (or with a blender) to a homogeneous mass. Season with a little lemon juice, chili and sea salt.

Trim the vegetables and cut into desired shapes. Blanch vegetables with longer cooking time (e.g. fennel and pumpkin) briefly in salted water.

On a charcoal grill (or electric grill), grill the salted vegetables, brushed with olive oil if desired, until they still taste nice and crisp.

Arrange the vegetables as desired, drizzle with balsamic vinegar and pesto and season Grilled Vegetables with Olive Pesto again with sea salt and ground pepper.

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