In a medium sauce pan, add olive oil onions and garlic and sauté until slightly caramelised. Set aside to cool.

Add caramelised onions and garlic, pecans, chopped red bell peppers, sun dried tomatoes, basil, olive oil (water) and salt and pepper to taste in the food processor and whiz until blended. Set aside and refrain from putting it on crackers and eating it all, before you finish the rest of your dish.

Remove the hard stem from the inside of the swiss chard so that it is easier to wrap your veggie blankets. (Save these little swiss chard stems as they are fantastic in soups or stir fries)

Set up your self a makeshift steamer. A wok with a plate and cover, a steamer basket and a pot, or whatever is convenient for you. (Most recently my makeshift steamer lid is broken, I improvised by covering my wok with a plate with aluminium foil.... See there is always a plan B)

Place one leaf of swiss chard in at a time and steam for about 1-2 minutes just to make the swiss chard pliable to use as a wrap. As the leaves are quite large you may need to fold it over on itself to fit. (Be careful as the leaves are tender and you do not want to break them)

Take your slices zucchinis and eggplants and brush with a little olive oil and season with salt and pepper to taste. Grill vegetables until fork tender or about 2-3 minutes on each side. Other vegetables such as mushrooms, onions and peppers would also be a nice addition or whatever your little heart desires. If you just can't stand the idea that these are meatless, maybe even grilling a few sausages, firm fish fillets or chicken breasts would be nice as well. (You can use a grill pan on top of the stove or gas or electric grill.)

Lay out a swiss chard leave and cut it in half the long ways. Each swiss chard leaf will make 2 veggie blanket wraps.

Now is your time to be creative and have fun. Stack your veggies on the end of the swiss chard leaf in the center. I layered a slice of zuchinni, a dollop of red pepper pesto, then followed by a slice of tomato and then a slice of eggplant and a few basil leaves along the way. In some of my other veggie wraps, I used slices of fresh mozzerella cheese, dollops of red pepper pesto, followed by zucchini, tomato, more red pepper pesto, basil leaves and grilled eggplant. There is no right or wrong way to do this but I would try to keep your slices of vegetables about even sizes to each other and I cut my zucchini slices in half first as they were too long. Don't make your fillings too high or your leaves won't be long enough to wrap up all of the vegetables. Mix it up, experiment and have fun!

Wrap up your vegetables in a swiss chard blanket. I used the very similar technique I use to roll up a tortilla. I start by holding firmly to the veggie stack as I rill over once. Then I take the ends of the swiss chard on each side and tuck them in as I roll up the swiss chard a couple of time. Any excess can be cut away and saved for tomorrow's soup or stir fry or in my case immediate consumption. Set aside and complete with the rest of the veggie blanket bundles. (If you are serving these for a dinner party, you can make them up to this point up to 2-4 hours in advance and store in refrigerator)

Brush veggie blankets with a little olive oil on each side and season with salt and pepper. Place veggie blankets on the grill for about 2 minutes on each side or until you just have nice little grill marks. Remove from grill.

Enjoy these delicious little grilled veggie blankets with red pepper pesto for lunch, dinner or even as an appetizer.