Preheat the barbecue to medium-high heat. Toss the vegetables with the ½ tbl olive oil and sea salt. Place the veggies on the grill and cook for 3 to 5 minutes on each side, until crisp black lines are seared on either side and they are tender.
Meanwhile, blend all the ingredients for the pesto together until thick and smooth.
Remove the vegetables from the grill and drizzle the pesto on top. Serve warm.