Grilled Vegetables with Cannellini Beans and Vegan Pesto

Prepare the barbecue for medium-high heat. To make the vegan pesto, add the basil, parsley, garlic, lemon zest, lemon juice, 30 g of the pine nuts, and nutritional yeast to a food processor. Blend until finely chopped, then drizzle in the olive oil until you have a spoonable sauce. Season to taste with salt and black pepper.

When the grill is hot and the coals are lightly ashed over, arrange the aubergine and courgette slices on the grates. Grill for 2 to 3 minutes per side, or until tender with clear char marks. Add the cherry tomatoes and grill, turning often, until the skins blister and begin to split. Transfer all the vegetables to a plate.

Drain the cannellini beans, reserving a few tablespoons of the liquid from the can. Put the beans on a serving platter and toss with 2 tablespoons of the pesto. Add a splash of the reserved bean liquid if needed to loosen the mixture.

Arrange the grilled aubergine and courgettes over the beans and gently turn to coat them lightly in the pesto. Spoon the grilled tomatoes on top, then drizzle with more pesto. If the pesto is too thick, thin it with a little more bean liquid. Finish with the remaining pine nuts and serve with crusty bread, if you like.