Grilled Veggie Burger with Pesto

CO2 550g CO2 (-66%1)

Time 30 Min.

Cost 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

 

30gParmesan Cheese
4Tbsp (60ml)Canola Oil
30gPine Nuts
20gBasil, fresh
1 smallGarlic clove
300gZucchini
300gEggplant
300gYellow Pepper
30gSundried Tomatoes
200gWhite, airy bread
 Salt

 

Nutrients per serving

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.

  1. in comparison to the average conventional meal: https://eaternity.org/meals/