Roasted bell pepper and eggplant with tomatoes and basil pesto
Basil-almond pesto help to form roasted vegetables into a tasty dish. The food is easy to prepare and the taste is guaranteed. If you wish, you can add more mozzarella cheese, feta cheese or vegan cheese options.
2 red peppers
150 g Gourmet Club basil pesto
Salt and pepper
500 g of cherry tomatoes
2 tablespoons olive oil
Start by roasting peppers and tomatoes. To do this, place the halved peppers and tomatoes on a baking sheet, sprinkle with oil and salt and roast at 200 degrees for about 30 minutes until the peppers are soft and brown and also the tomatoes are soft.
While the tomatoes and peppers are cooking in the oven, fry the eggplant in oil on both sides until it is cooked through and lightly browned. Place the roasted cherry tomatoes in a bowl, sprinkle with olive oil, salt, chilli flakes and balsamic cream. Squeeze a little juice out of the tomatoes and divide them into bowls or plates.
Build an eggplant and pepper tower. To do this, place a fried or roasted eggplant slice on a plate, then add the pepper and then boldly spread the Gourmet Club basil pesto. Repeat this again and then lift the eggplant-pepper tower to the tomatoes previously set on the plate. Drizzle some basil pesto, olive oil and garnish with fresh basil.