Grilled Vegetables with Thai Pesto

• 1 large lime
• 1/2 c. walnuts
• 1 c. fresh basil leaves
• 1 tbsp. Thai sweet chili sauce
• 3 tbsp. water
• 1/4 tsp. salt
• 4 plum tomatoes
• 2 medium yellow peppers
• 1/2 medium eggplant
• 1 large zucchini
• 1/2 large sweet onion
• Olive oil nonstick cooking spray
• 1/4 tsp. salt

1. Prepare Thai Pesto: From lime, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.
2. In skillet, toast walnuts on medium 5 minutes, stirring until fragrant.
3. Set aside.
4. In food processor with knife blade attached, blend nuts, basil, chili sauce, water, lime peel and juice, and salt.
5. Store covered in refrigerator up to 2 days.
6. Makes about 2/3 cup.
7. Prepare Grilled Vegetables: Prepare outdoor grill for covered, direct grilling on medium, or heat large ridged grill pan on medium until hot.
8. Lightly spray vegetables with cooking spray.
9. Place vegetables on hot grill grate.
10. Cover grill and cook tomatoes and zucchini 6 to 8 minutes, peppers and onion 8 to 10 minutes, and eggplant 10 to 12 minutes or until vegetables are tender, turning over once.
11. Transfer vegetables to serving plate as they are done; sprinkle with salt.
12. Serve with Thai Pesto.

lime, walnuts, fresh basil, sweet chili sauce, water, salt, tomatoes, yellow peppers, eggplant, zucchini, sweet onion, olive oil nonstick cooking spray, salt

Taken from www.delish.com/recipefinder/grilled-vegetables-thai-pesto-ghk (may not work)