Grilled Vegetables with Pesto Cream / Grillgemüse mit Pestocreme

Another variation on the "grilled/baked veggies with a dip"-theme - see also Nigel Slater's Baked Vegetables with an Aubergine Sauce and the BBC Good Food Magazine's Roasted Veg and Couscous Salad - although, admittedly, the latter didn't really use a dip, and for this recipe we should have used a barbecue, not an oven.

The recipe is simple and straighforward, only that fennel really needs more time to cook than most of the other veggies, so add that first. For baking, you'll need to reckon with a longer cooking period - think 40-50 minutes. Although I definitely prefer Slater's Aubergine dip, the pesto dip in this recipe (mix several spoons of homemade/bought pesto with a small cup of yoghurt) makes for a nice and time-saving alternative.