Charred Vegetables with Basil Pistou

• 2 cups packed basil
• 2 cloves garlic, minced
• Juice from 1/2 lemon
• 1/2 cup olive oil
• Kosher salt
• 1 medium eggplant, cut into large cubes
• 1 large yellow squash, thickly sliced
• 1 large zucchini, thickly sliced
• 1 pint cherry tomatoes
• 2 tablespoons olive oil, divided
• Kosher salt
• Fresh ground pepper
• 1/4 cup shaved Parmesan

Make the basil pistou first. In the bowl of a food processor, combine basil, garlic and lemon juice. Pulse to incorporate. Slowly drizzle in the oil, while mixing, until a sauce forms. Season with salt to taste. Set aside.

In a large bowl, toss vegetables with 1 tablespoon olive oil. Season with salt and pepper. Heat remaining olive oil in a large cast iron pan over medium-high heat until shimmering and just starting to smoke, 5 to 7 minutes. Working in batches, add the eggplant and cook 2 minutes on each side or until charred. Repeat with yellow squash, zucchini and finally, tomatoes. Return all vegetables to the pan and cover with lid. Cook an additional 2 to 3 minutes until the eggplant is tender but not falling apart.

Season with salt and pepper. Spoon basil pistou over the vegetables and garnish with Parmesan to serve.