Griddled pesto vegetables on pitta

Griddled pesto vegetables on pitta

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 10 minutes
  • 10 minutes
  • Klein Constantia Mme Marlbrook White Blend 2005


  • 4 ripe tomatoes
  • 16 asparagus spears
  • 4 chillies
  • 4 T basil pesto
  • 8 anchovy fillets
  • 12 caperberries
  • 16 green olives
  • 4 wholewheat pitta or naan breads, grilled

Cooking Instructions

Toss the tomatoes, asparagus and chillies in the basil pesto. Grill on a hot grill pan or braai grid, turning regularly, until charred and soft.
Place back in the dish with the remaining pesto. Toss and pile onto the breads with the remaining ingredients. Top with rocket to serve.

Cook’s tip: Try thin slices of grilled brinjal, butternut or baby marrow instead of the tomato and asparagus.

Per serving: 1039.15kJ, 9.10g protein, 10.07g fat, 29.89g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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