Vermicelli with Velvety Pesto Sauce and Ultimate Grilled Veggies

This Vermicelli with Velvety Pesto Sauce and Ultimate Grilled Veggies is a delightful Italian dish featuring thin vermicelli pasta tossed in a silky, homemade pesto sauce. The dish is complemented by a vibrant mix of grilled vegetables, adding a burst of colors and flavors to your plate. Perfect for a summer meal or any time you crave a healthy, flavorful dinner.

Ingredients:

• 300g vermicelli pasta
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/4 cup pine nuts
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 eggplant, sliced
• 1 red onion, sliced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil for grilling

Instructions:

1. ###Cook the Vermicelli###:
   1. Bring a large pot of salted water to a boil.
   2. Add the vermicelli pasta and cook according to package instructions. Drain and set aside.
2. ###Prepare the Pesto Sauce###:
   1. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese.
   2. Pulse until the ingredients are finely chopped.
   3. With the processor running, slowly add the extra-virgin olive oil until the mixture is smooth and creamy.
   4. Season with salt and pepper to taste. Set aside.
3. ###Grill the Vegetables###:
   1. Preheat your grill or grill pan over medium-high heat.
   2. In a bowl, toss the sliced zucchini, bell pepper, eggplant, and red onion with 1 tbsp of olive oil and balsamic vinegar. Season with salt and pepper.
   3. Grill the vegetables for about 4-5 minutes on each side or until tender and lightly charred.
   4. Remove from the grill and set aside.
4. ###Combine and Serve###:
   1. In a large serving bowl, toss the cooked vermicelli pasta with the pesto sauce until well coated.
   2. Add the grilled vegetables and gently mix to combine.
   3. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.