Balsamic vegetables with bocconcini and pesto

Ingredients

  • 1 red capsicum, seeds removed and copped into large pieces
  • 1 large eggplant, cut into 3 cm cubes
  • 3 zucchini trimmed and chopped roughly
  • 1/4 cup olive oil
  • 4 bocconcini, drained
  • 2 tbs balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 Spanish onions, cut into wedges
  • store-bought pesto, to serve

Description

Balsamic Vegetables With Bocconcini And Pesto Recipe - Place The Eggplant Cubes In A Colander And Sprinkle With Salt. Allow To Stand For 5 Minutes, Then Rinse Under Cold Water And Drain Well. Place The Eggplant In A Large Bowl With...

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