Grilled vegetables, cooked in foil, with herb pesto

Name: Grilled vegetables, cooked in foil, with herb pesto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 chili pepper; 1 collar Chives; 1 collar Leaf parsley; 1 bunch/pot of coriander; 1 TABLESPOON freshly grated ginger; 150 ml good olive oil; 100 ml Sesame Oil; 7-10 Tbsp salt, pepper; 2 Federation green asparagus (about 20 stems); 1 green zucchini; 2 red onions; 1 Garlic clove; 20 cherry tomatoes; 200 ml White wine; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 chili pepper
1 collar Chives
1 collar Leaf parsley
1 bunch/pot of coriander
1 TABLESPOON freshly grated ginger
150 ml good olive oil
100 ml Sesame Oil
7-10 Tbsp salt, pepper
2 Federation green asparagus (about 20 stems)
1 green zucchini
2 red onions
1 Garlic clove
20 cherry tomatoes
200 ml White wine
7-10 Tbsp Aluminium foil

Directions

1
For the pesto, wash the chilli, chives, leaf parsley and coriander, shake dry and chop finely. Mix with ginger and olive and sesame oil in a mixer to make a pesto. Season to taste with salt and pepper.
2
Remove the woody ends from the asparagus and cut the asparagus spears into three. Clean, wash and thinly slice the zucchini. Peel and halve the onions and cut them into narrow slices. Peel and finely chop the garlic.
3
Put everything in a bowl together with the washed cherry tomatoes. Season with salt and pepper.
4
Spread the vegetable mixture evenly on four strips of aluminium foil (approx. 30 cm each) and fold the sides up. Dribble white wine onto the individual portions. Seal the foil pockets as airtight as possible.
5
Put the vegetable parcels on the hot grill and grill for about 10 minutes. Then open the foil and spread the pesto on all portions. Serve with baguette.