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Roasted vegetable salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 4 Lebanese (slender) eggplants, sliced lengthways into thin strips
  • 3 zucchini, sliced lengthways in thin strips
  • 1 red capsicum, sliced into thick strips
  • 4 roma (egg) tomatoes, halved
  • 1 red onion, cut into wedges
  • 36.40 gm olive oil
  • salt and cracked black pepper
  • 4 bocconcini, sliced
  • 99.00 gm store-bought pesto
Instructions:
  • Preheat the oven to 210°C. Combine eggplant, zucchini, red capsicum, tomatoes, and onion in a large bowl. Drizzle with oil, sprinkle with salt and cracked black pepper, then toss to coat evenly.
  • Arrange the vegetables on a baking tray lined with parchment paper.
  • Roast vegetables until they are golden and tender, approximately 25 minutes.
  • Let the dish cool for 5 minutes, then elegantly arrange the colorful vegetables on plates and gracefully place slices of bocconcini cheese on top.
  • Enjoy with pesto and crusty bread, if preferred.

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