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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 6 servings |
||
| Calories 269 | ||
| Calories from Fat 238 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.6g | 40% | |
| Saturated Fat 4.2g | 21% | |
| Monounsaturated Fat 17.4g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 50mg | 2% | |
| Potassium 319mg | 9% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.7g | ||
| Protein 4.2g | 8% | |
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Grilled Tomatoes and Asparagus With Pesto Garnish
By: ~Rita~
Jun 17, 2003
Lots of flavor! This recipe was made for the RSC contest so that is why different ingredients are used like the soy and Ricotta. I myself would like my pesto Pesto better. And as for the 1/2 teaspoon light soy you don't even know it's there. But if you like go ahead and use salt or just skip it! For the pesto is strong and the veggies need nothing extra.
SERVES 6
Ingredients
- 6 ripe plum tomatoes
- 18 asparagus spears, rough ends removed
- 1/4 cup olive oil
- 1/2 teaspoon light soy sauce
Pesto
- 1 cup mixed packed cilantro or basil or parsley or mint (or combination)
- 1/2 cup pecans, roasted chopped
- 1/4 cup olive oil
- 2 garlic cloves, mined
- 1/4 teaspoon pepper
- salt
- 1/3 cup ricotta cheese
Directions
1
Heat grill.2
For pesto place all ingredients into a food processor pulse till smooth.3
Keep cool.4
Mix olive oil and soy place in storage bag.5
Add tomatoes and asparagus.6
Toss to cover then place on hot grill turning till just blistered.7
Remove from grill.8
Season with salt and pepper.9
Cut tomatoes in half.10
Arrange on plate with aparagus.11
Topping with pesto.
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- Course > Appetizers
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: Terri F.
On Jul 23, 2003
I used a mixture of basil and parsley for the pesto, and these turned out great! Even the "pesto hater" in the house agreed that serving the grilled veggies with this pesto was a "good idea". I do not have a food processor (yet), but the blender on high speed worked just fine for blending the ingredients for the pesto.
From: love4culinary
On Jul 18, 2003
This recipe had many good things about it, but Im not sure that I enjoyed the mixture of it. The pesto is very good, but I didnt really like it mixed with the tomato and asparagus with the soy sauce. I felt like it was missing something, and maybe I wouldnt have used the soy sauce. Maybe I'll add some pasta to this next time...and leave out the soy sauce.
From: Missy Wombat
On Jul 5, 2003
I really enjoyed the pesto in this recipe. I used fresh basil and spearmint and these combined well. It went well with the tomatoes but not quite so well with the asparagus, overwhelming the taste of the asparagus a little. Despite this, it is still an enjoyable dish and it certainly looks pretty on the plate. Very quick and easy to make as well, so it would be worth doing at a BBQ.
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