2 - SuperValu Courgette
cut into 0.5cm slices lengthways
15gSuperValu Fresh Basil
200gSuperValu Goats Cheese
1 - Yellow Pepper
cut into slices 1cm thick
For the dressing
1 - Lemon
2tbspSundried Tomato Pesto
Mix all the dressing ingredients together in a small bowl and set aside.
Peel the onions and cut into thin rings. Brush all the prepared vegetables with olive oil and season with salt and pepper.
Put a large griddle pan on a high heat. Chargrill the vegetables one at a time, turning when the griddle marks are nice and dark. You might need to put on the extractor fan or open a window, as it can get quite smoky!
When all the vegetables are done, arrange them on a large plate with the juices from the cooked veg. Scatter over the crumbled goats’ cheese and fresh basil leaves and drizzle over the sun-dried tomato pesto dressing. This is a great lunch dish or an accompaniment to grilled meats for a main meal.