Grilled Mixed Vegetables with Creamy Pesto [or frypan]
Comments:	It is also possible to use a streaked frypan, preheated over high heat, and to brown mixed vegetables pieces, a few at a time, until the skin is just blackened and the meat tender, for approximately 2 minutes on each side, brushing mixed vegetables pieces with oil if needed.
Ingredients	Preparation
1 red onion, peeled 1 bulb fennel, cleaned 4 really small eggplants 4 really small zucchinis 1 sweet orange pepper 1 sweet red pepper 2 really large tomatoes 2 tablespoons [30 mL] olive oil, more if needed Salt and pepper, to taste Creamy Pesto 4 tablespoons [60 mL] fresh basil leaves 1 tablespoon [15 mL] pine nuts 1 clove garlic 1 pinch coarse sea salt 1/4 cup [60 g] freshly grated Parmesan cheese 1/4 cup [60 mL] extra-virgin olive oil 2/3 cup [160 mL] strained plain yogurt 1 fresh basil sprig, to garnish	For the pesto, transfer basil leaves, pine nuts, garlic clove and sea salt into a small bowl with a pestle. Crush mixture with the pestle until of a paste consistency. Knead in grated Parmesan cheese and then, slowly pour in olive oil stirring until well combined. Spoon strained yogurt into a small serving bowl before mixing in 3 to 4 tablespoons [45 to 60 mL] of creamy pesto. Cover with plastic wrap; refrigerate creamy pesto until ready to serve. Keep any leftover pesto into a sealed glass jar, refrigerated. Preheat barbecue to really high intensity. Cut peeled red onion and fennel bulb into wedges. Slice eggplants and zucchinis lengthwise. Half sweet orange and red peppers; seed and remove membranes. Half tomatoes. Brush with olive oil on all sides then salt and pepper all vegetables pieces. Grill eggplant slices, fennel bulb wedges and sweet peppers halves onto hot barbecue rack over really hot coals for 3 minutes. Add zucchini slices, red onion wedges and tomato halves. Grill turning from time to time and brushing vegetables pieces with more olive oil if needed, for 5 minutes more. Transfer vegetables onto a large serving plate. Serve vegetables along with creamy pesto, already garnished with fresh basil sprig.