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Prep
Difficulty
Easy
Time
Estimate
30 mins
Roast the carrots to start and whip up the carrot top pesto. This could even be done well in advance and simply reheat the carrots at the last minute. Prepare they portabellos and the bread. Place them both on the grill to cook up. Flip the portabellos, add the cheese and finish up the carrots. Serve together.
Yup- those greens that hang off the top of a gorgeous bunch of carrots, aren’t just for tossing away anymore. Blend them into a pesto and toss with their orange roasted roots.
If you are not so daring, you can make (or even buy) plain ol’ pesto, but why when the luscious slightly bitter greens are waiting for you.
Filled with a touch of garlic and a few slices of brie cheese, these portobellos quickly become a luxurious vegetarian main dish.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
