Grilled vegetables with cannellini beans & vegan pesto

Ingredients

• large aubergine, sliced lengthways into ½cm slices
• courgettes, sliced lengthways into ½cm slices
• cherry tomatoes
• can cannellini beans
• crusty bread, to serve
• basil leaves
• parsley leaves
• small garlic clove
• lemon, zested and juiced
• pine nuts, lightly toasted, plus 1 tbsp to serve
• nutritional yeast
• olive oil