Hot Vegetable Salad with Pesto
This is a delicious and easy salad, especially good for cold weather. Baked vegetables with pesto and fresh herbs create a wonderful combination that the whole family will enjoy.
Ingredients
- Olive Oil60 ml
- Balsamic vinegar30 ml
Instructions
6 steps- 1
Preheat the oven to 220 degrees Celsius.
220°C
- 2
Dice the bell pepper, tomatoes, and eggplant. Chop the onion and mince the garlic.
10 min
- 3
Place the chopped vegetables in a deep baking dish. Add oil, salt, and pepper.
2 min
- 4
Bake in the oven for about 30 minutes, or until the vegetables are tender.
30 min
- 5
Once the vegetables are ready, add the pesto sauce, vinegar, and cooked chickpeas. Mix well.
2 min
- 6
Before serving, sprinkle with spinach or arugula leaves.
1 min
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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