Blitz the parsley in a food processor with the other ingredients until you get a bright green runny sauce. Reserve for later to drizzle over cooked vegetables.
Grilled Veggies
Peel and slice kohlrabi lengthwise in ½ then in 3/8 inch slices.
Cut zucchini in 3/8 inch slices
Slice the eggplant 1/4 inch thick
Slice the cheese 1/4 inch thick
Keeping the ingredients separate toss each one in olive oil to coat then grill until nice char marks on each side. Eggplant will take the longest 6 minutes, then add zucchini and kohlrabi, grilling until all vegetables are done. Add cheese and grill lightly then transfer all ingredients into a serving bowl and toss with parsley oil.