I love grilling vegetables. Asparagus...mushrooms...squash... name it! My sister-in-law and her best friend loved the grilled vegetables on ciabatta bread drizzled with pesto sauce that I made for them during a vacation in the province a few years ago. At that time they were both into the business of kesong puti making. They had a variety of kesong puti products: bottled kesong puti in olive oil with different herb combinations (my favorite is garlic and basil), spreadable kesong puti and even "Parmesan" kesong puti, which they labeled as "Promdi-sano Cheese" (get it?).
Anyway, the kesong puti went so well together with the grilled vegetables! Y-U-M-M-Y-! Here's another take on the vegetable-cheese combination.
Spaghetti, 1 package
Garlic, about 1 head, minced
White onion, 1 large, cut into thin rings
Eggplant, cut in half then into about 1/4 inch slices
Zucchini, cut in half then into about 1/4 inch slices
Red bell pepper
Kesong puti, cut into 1/2 inch cubes
Boil noodles and set aside.
Heat up grill and brush with olive oil.
Lay eggplants and zucchini over grill and brush with olive oil.
Sprinkle salt and pepper.
In the meantime, place bell pepper over an open gas burner and char skin. Once charred on all sides, set aside on a shallow bowl and cover to cool. Peel off skins and slice into bite sized-squares.
In a medium-sized pan over medium to low heat, pour olive oil.
Add onions and caramelize.
Add in garlic. Set heat on low and stir.
Add grilled eggplant, zucchini, peppers, capers and anchovy fillets.
Pour cooked pasta, season with salt and pepper as needed and stir well.
Sprinkle kesong puti.