Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit)

Pierce the skin of each cherry tomato and squeeze as much of the seeds/liquid out as possible. Place the cherry tomatoes on a foil lined baking tray and drizzle with olive oil and salt. Bake for 2 and a half hours, flipping half way through. Check them every 30 minutes or so to ensure they don’t burn. Remove from the oven and allow to completely cool.

In a blender or food processor combine the sun-dried tomatoes, garlic, pine nuts, nutritional yeast, basil, salt and olive oil. Blend until smooth slowly adding the water, you may need more water depending on the thickness of the pesto. Place the pesto in a bowl and set aside

Heat a grill or alternatively set the oven to 175 degrees Celsius (350 degrees Fahrenheit). Cut the zucchini into 1/2 inch slices and remove the stem from each of the portobello mushrooms. Brush the vegetables with oil and either (1) place on the grill and cook for approximately 5 minutes or (2) on a baking sheet and bake in the oven for approximately 10 minutes until the zucchini are tender but not mushy. Cut the portobello mushrooms and zucchini into thin strips approximately 1/2 an inch wide.

Heat the pesto in the microwave until its warm and then spoon over the veggies. Stir in the chopped basil and pine nuts. Serve warm