Vegano Recipe

Preparation Steps

1. 1

   Make the Basil Pesto

   In a food processor, combine the fresh basil, garlic cloves, pine nuts, salt, and black pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Set aside.

2. 2

   Prepare the Ratatouille

   Slice the portabella mushrooms and grill them on medium heat until tender, about 5-7 minutes per side. In a separate pan, sauté chopped vegetables of your choice (such as zucchini, bell peppers, and eggplant) until softened. Season with salt and pepper.

3. 3

   Grill the Asparagus

   Toss the asparagus with a bit of olive oil, salt, and pepper. Grill for about 4-5 minutes until tender and slightly charred.

4. 4

   Assemble the Dish

   On a plate, create a bed of arugula. Top with grilled portabella mushrooms, sautéed ratatouille vegetables, and grilled asparagus. Drizzle with basil pesto and aged balsamic vinegar. Sprinkle with sun-dried tomatoes and cashew parmesan.