📖 Instructions

1. Prepare the Grill: Preheat your grill to medium-high heat, around 375°F (190°C). Clean the grill grates thoroughly to prevent sticking. I’ve found that a little bit of elbow grease at this stage will save you headaches later on.
2. Chop the Vegetables: While the grill is heating, chop the vegetables into large, even pieces. For the bell peppers, quarter them; halve the zucchini and squash lengthwise; and cut the onion and eggplant into thick slices. This will ensure even grilling.
3. Toss with Oil and Seasoning: In a large bowl, toss the chopped vegetables with 3 tablespoons of olive oil, salt, black pepper, and Italian herbs. Make sure everything is well coated for maximum flavor. Don't be shy with the seasoning!
4. Grill the Vegetables: Arrange the vegetables on the preheated grill. Grill for about 5-7 minutes per side, or until they are tender and slightly charred. The charring is key for that smoky flavor we’re after. Keep a close eye on them to prevent burning, its easy to get distracted!
5. Cool Slightly: Remove the grilled vegetables from the grill and let them cool slightly. This makes them easier to handle when you’re chopping them for the soup.
6. Chop the Grilled Vegetables: Roughly chop the grilled vegetables into smaller pieces. This will help them blend more smoothly into the soup. I usually aim for pieces about 1-inch in size.
7. Sauté Aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
8. Add Tomatoes and Broth: Add the chopped grilled vegetables, diced tomatoes (with their juice), and vegetable broth to the pot. Stir well to combine.
9. Simmer the Soup: Bring the soup to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. The longer it simmers, the more the flavors will meld together. Sometimes I let it simmer for almost an hour!
10. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids). If you like a chunkier soup, blend only part of it.
11. Make the Basil Pesto: While the soup is simmering, prepare the basil pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic clove, and a pinch of salt. Pulse until finely chopped.
12. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto comes together into a smooth paste. Taste and adjust seasoning as needed. I sometimes add a squeeze of lemon juice for brightness.
13. Season and Serve: Season the soup with additional salt and pepper to taste. Ladle the soup into bowls and top each serving with a generous dollop of basil pesto. A swirl of cream or a sprinkle of extra Parmesan cheese is a nice touch too. I like to serve it with some crusty bread for dipping.