Provence Mediterranean Grill
100-4473 West 10th Avenue
604-222-1980

Provence Marinaside
1177 Marinaside Crescent
604-681-4144

Ingredients:
Great as an antipasti or side dish, the pesto adds pizazz to otherwise simple roasted vegetables. Serve fresh from the oven.
2 large carrots, chopped
1 Spanish (white) onion, chopped
1 bulb garlic, separated into cloves and peeled
1 medium eggplant, chopped
1 cup button mushrooms
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1 zucchini, chopped
salt to taste
freshly ground black pepper to taste
1/2 cup olive oil

Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
6 medium garlic cloves, minced
1/3 cup pine nuts
1/2 cup extra virgin olive oil
salt to taste
freshly ground black pepper to taste

Directions:
Pesto:
1. In a food processor, add basil, cheese, garlic, and pine nuts and purée, while gradually adding oil, to form a smooth purée.
2. Season with salt and pepper and set aside.

Vegetables:
1. Preheat oven to 425F.
2. Ideally, each type of vegetable should be roasted separately, but if you have limited oven space and/or roasting pans, you can roast some of them together—for example, carrots, onion, and garlic; eggplant and mushrooms; bell peppers; and zucchini, which should be roasted separately or added last, as it cooks the fastest.
3. Place vegetables in roasting pans, season liberally with salt and pepper and drizzle with oil.
4. Roast in 12–15 minutes, except zucchini which requires 8–10 minutes, so turn them and check often to avoid burning.
5. Once vegetables are softened, remove from oven and combine in a large bowl.
6. Add pesto and stir until vegetables are well coated.