Amelia's Bistro Makes Modern Ratatouille

Zucchini “Pasta” with Red Pesto and Grilled Vegetables

Red Pesto

1/2 c. sun-dried tomatoes, drained & chopped
2 cups fresh basil, loosely packed
1 cup parsley, loosely packed

3 garlic cloves
1/2 cup Asiago cheese, grated
1/2 cup almonds
1/2 cup vegetable oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper

In blender or food processor, blend tomatoes, basil and garlic; add cheese, almonds and 1/4 cup oil, and mix. Add the remaining 1/4 cup oil, salt and pepper.

2 medium zucchini

1 onion, sliced and grilled

½ eggplant, sliced and grilled

1 bell pepper, seeded and grilled

1 tablespoon vegetable oil

Salt and pepper to taste

Using a sharp knife or a mandoline to cut the zucchini into long, thin, noodle like strips.

Cut onions, eggplant and pepper into bite size pieces.

In a large sauté pan oil and zucchini “pasta”, cook over medium heat. Once zucchini starts to soften add diced vegetables and red pesto, cook until hot. Add salt and pepper to taste.