Grilled Vegetables With Robiola Cheese And Pesto

• 2 Japanese eggplants, halved lengthwise
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup firmly packed fresh basil leaves
• 1 large clove garlic, peeled and coarsely chopped
• 1/4 cup pine nuts, toasted
• 1/2 cup extra-virgin olive oil
• 1/2 pound robiola cheese (see note)
• 2 red bell peppers, seeded and cut lengthwise into 1 1/2-inch-thick strips
• 2 zucchini, cut lengthwise into 1/4-inch-thick slices
• 2 fennel bulbs, tops trimmed off, cut lengthwise into 1/4-inch-thick slices
• 8 small scallions, trimmed
• Freshly ground pepper to taste
• 1 tablespoon fresh thyme leaves

1. Sprinkle the cut sides of the eggplants with 1/2 teaspoon of salt. Place cut side down on paper towels and let drain for 1 hour. Rinse and pat dry.
2. Meanwhile, place the basil, garlic, pine nuts, 1/4 cup of olive oil and 1/2 teaspoon of salt in a food processor and process until smooth, scraping down the sides of the bowl as needed. Add the cheese and pulse just until combined. The mixture can be made ahead and refrigerated; bring to room temperature before serving.
3. Start a charcoal grill. Brush the vegetables on both sides with the remaining olive oil. Season with salt and pepper to taste and sprinkle with thyme. Grill the vegetables until crisp-tender. Mound the cheese mixture in the center of a platter and surround with the grilled vegetables. Serve.

japanese eggplants, kosher salt, basil, clove garlic, pine nuts, extravirgin olive oil, robiola cheese, red bell peppers, zucchini, fennel bulbs, scallions, freshly ground pepper, thyme

Taken from www.epicurious.com/recipes/member/views/grilled-vegetables-with-robiola-cheese-and-pesto-50117676 (may not work)