Sauteed Vegetables with Parsley-Garlic Pesto

By charlotteh371

Serves 8

Ingredients

• 2 cups extra virgin olive oil, plus more for browning vegetables
• 4 small eggplants (1lb) peeled and cut into discs
• 2 medium squash, cut into discs
• 2 medium zucchini, cut into discs
• 6 cloves garlic, peeling and smashed
• 2 tbsp. grated lemon zest
• 1/2 cup fresh lemon juice
• 1 cup chopped fresh parsley
• salt to taste
• 1 tsp pepper, plus more to taste

Preparation

Step 1

Lay eggplant slices on 2 paper towel - lined baking sheets. Lightly sprinkle with salt. Drizzle a little olive oil into a large sauté pan. Place over medium-high heat and heat until oil sizzles. cook squash and zucchini in batches until browned on both sides, adding oil as needed, 3 to 4 mins for each batch. Transfer vegetables to a parchment lined baking sheet. Sprinkle lightly with salt and pepper.
Pat eggplant slices with paper towels to remove moisture. Heat about 1/4 inch olive oil in sauté pan. Cook eggplant in batches until browned on both sides, adding oil as needed, 3 to 4 mins for each batch. Transfer to parchment lined baking sheets.

In a food processor, combine 2 cups olive oil, garlic, lemon zest and juice, parsley and 1 tsp pepper. In a glass casserole or baking dish, arrange a layer of vegetables.

Cover with some of the pesto. Repeat layering with vegetables and pesto. (You will probably have extra pesto). cover and refrigerate overnight before serving.