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...
Taste
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