Balsamic vegetables with bocconcini and pesto

Cooking Vegetarian Balsamic vegetables with bocconcini and pesto

Lift the lid on your barbie to create this colourful and nutritious side dish.

Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. 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 capsicum, zucchini and onions. Toss with oil, vinegar, garlic, salt and pepper, and set aside for 5 minutes.
  2. Heat a barbecue hot plate or grill to medium heat. Oil the surface well and add the vegetables. Cook, tossing regularly with a barbecue spatula, for 7-8 minutes or until vegetables are tender and slightly charred.
  3. Slice the bocconcini into rounds. Remove the vegetables from the barbecue and place on a serving plate. Top with bocconcini and a dollop of pesto. Serve on its own or with meat, poultry or fish.

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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 tbsp balsamic vinegar
2 cloves garlic, crushed
2 Spanish onions, cut into wedges
store-bought pesto, to serve

Adv

Autors
Preparation time
10
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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