Baked Vegetables with Mozzarella and Pesto Sauce

Appetizers | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked vegetables with mozzarella and pesto sauce

Ingredients

Bell pepper - 1 piece
Zucchini - 3.5 oz
Eggplant - 3.5 oz
Mozzarella Cheese - 7.1 oz
Pine nuts - 1 tablespoon
Basil - 3 sprigs
Olive Oil - 1 tablespoon
Grated Parmesan cheese - 2 tablespoons
Garlic - 1 clove

Step by Step guide

Step 1

Bake the bell pepper in the oven at 180°C (356°F) for 15–20 minutes until a black crust forms. Remove from the oven and peel off the skin, cutting it into large pieces.

Step 2

Slice the zucchini into 1 cm thick rounds and grill or fry in a regular pan for 2 minutes on each side. The surface should be very hot!

Step 3

Slice the eggplant into rounds, sprinkle with salt, and let sit for 10 minutes to marinate slightly. Then rinse and fry in the same pan used for the zucchini.

Step 4

Make the pesto sauce. Lightly toast the nuts in a dry pan and let cool. Place the nuts, garlic, and grated Parmesan in a blender and chop, then add the basil and olive oil and blend again until the sauce reaches a consistency similar to liquid sour cream.

Step 5

Slice the mozzarella into pieces, arrange the zucchini on a plate, then layer the eggplant on top, finishing with a layer of baked peppers. Place the mozzarella alongside. Drizzle with pesto sauce.