Baked Vegetables with Mozzarella and Pesto Sauce
Appetizers • European
Description
Baked vegetables with mozzarella and pesto sauce
Ingredients
- Bell pepper 1 piece
- Zucchini 5 oz
- Eggplant 5 oz
- Mozzarella Cheese 5 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.
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