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How to make Balsamic vegetables with bocconcini and pesto

Yield = 4
Prep time: 0:10
Cook time: 0:08
Total time: 0:18

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

Method

  • Step 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.
  • Step 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.
  • Step 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.