Grilled Veggie Burger with Pesto
550 g 2 (-66%1)
30 Min.
CHF 6.50
Summertime means barbecue. With this grilled vegetable burger we show that you can conjure up a delicious meal with hearty grill flavour without any meat involved. The basil pesto gives the burger a creamy and spicy base, and thanks to the dried tomatoes you have the power of the Mediterranean sun with you.
Ingredients for 2 servings
| 30g | Parmesan Cheese |
| 4Tbsp (60ml) | Canola Oil |
| 30g | Pine Nuts |
| 20g | Basil, fresh |
| 1 small | Garlic clove |
| 300g | Zucchini |
| 300g | Eggplant |
| 300g | Yellow Pepper |
| 30g | Sundried Tomatoes |
| 200g | White, airy bread |
| Salt |
Energy
807kcal
40%
F
46g
66%
F (sat.)
7g
35%
CH
72g
28%
Fi
13g
52%
P
22g
44%
Ca
396mg
50%
Fe
7mg
50%
Zn
2.8mg
28%
B12
0µg
0%
Percent Daily Value (DV)
Instructions
1. Roast the pine nuts in a frying pan at medium-high heat for 5 minutes.
2. Using a power mixer, combine the parmesan, basil, 2 Tbsp canola oil, 4 Tbsp water, crushed garlic clove and roasted pine nuts into a pesto. Season with salt to taste.
3. Cut the peppers into 1cm strips, the zucchini into 0.5cm strips and the eggplant into 0.5cm slices. Mix the cut vegetables with 2 Tbsp of canola oil* and a little salt in a bowl. *For even more taste, you can use the oil the dried tomatoes are marinated in.
4. On the BBQ, grill the vegetables for about 10-15 minutes at medium to high heat until beautiful golden char marks appear, turn once to get both sides. If desired, keep the peppers on a little longer. A frying pan or roasting pan can also be used in lieu of a BBQ.
5. Cut bread into thin slices (thin as on photo). Toast on one side, and build the sandwich by covering the un-toasted sides with pesto, grilled vegetables and chopped dried tomatoes. Serve.
- in comparison to the average conventional meal: https://eaternity.org/meals/