Butternut Squash and Eggplant with Mint Pesto

• Preheat oven to 400°F.
• Toss eggplant in 2 tablespoons of olive oil and season with salt.
• Place eggplant in a single layer on a sheet tray and roast for about 10 to 15 minutes stirring every so often until tender.
• Toss squash with remaining oil and season with salt.
• Place squash on a sheet tray in a single layer and roast for 15 to 20 minutes or until tender.

• Prepare a dish with ice cold water.
• Place basil and mint leaves in a heat proof dish.
• Bring 3 cups of water to boil and pour over leaves. Immediately remove leaves from hot water and transfer them to ice water. Give a quick stir of leaves in ice water to ensure they are cooled.
• Then remove leaves and squeeze out as much water as you can. It may be easier to place leaves in a dish towel and ring it/ squeeze it dry.
• In a food processor, add walnuts and pulse until finely ground but not paste.
• Add basil, mint, and garlic, continue to pulse until finely chopped.
• With the machine running, slowly add the olive oil until a smooth paste forms, add additional olive oil if necessary.
• Add the lemon zest and season with salt and pepper to taste.

In a large bowl, combine roasted vegetables, freekeh and pesto. Garnish with walnuts and/or feta. Serve immediately with a glass of Pinot Noir.