Name: Balsamic vegetables with bocconcini and pesto
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
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; 56.88 gm olive oil; 4 bocconcini, drained; 40.00 ml balsamic vinegar; 2 cloves garlic, crushed; 2 Spanish onions, cut into wedges; store-bought pesto, to serve

Balsamic vegetables with bocconcini and pesto

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Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Grill vibrant and healthy side dish outdoors.

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
56.88 gm olive oil
4 bocconcini, drained
40.00 ml balsamic vinegar
2 cloves garlic, crushed
2 Spanish onions, cut into wedges
store-bought pesto, to serve

Instructions:

Drain the eggplant cubes in a colander after salting them, rinse under cold water, then combine with capsicum, zucchini, and onions in a large bowl. Mix in oil, vinegar, garlic, salt, and pepper, and let it sit for 5 minutes.
Preheat a barbecue hot plate or grill to medium heat. Generously oil the surface, then add the vegetables. Cook for 7-8 minutes, tossing with a barbecue spatula, until vegetables are tender and lightly charred.
Slice the bocconcini into rounds and top the grilled vegetables on a serving plate with the bocconcini and a dollop of pesto. Serve as a standalone dish or as a side to meat, poultry, or fish.

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