Roasted Vegetables recipe
Ingredients:
1 eggplant (cut into chunks)
1-2 bell peppers (seeded & cut into chunks)
1 onion (peeled & cut into chunks)
1 zucchini (cut into chunks)
2-4 Tbsp basil pesto (homemade recipe below)
1 handful of nuts, such as pistachios
1-2 Tbsp duck fat or other healthy fat
Pink Himalayan salt and black pepper
Instructions:
1. Preheat oven to 425 F and line a roasting pan with unbleached parchment paper
2. Cut up eggplant and brine it in a bowl of salt water to take away any potential bitterness
3. Dice the rest of the vegetables and toss into the roasting pan
4. Drain & rinse with water the eggplant and toss it into the roasting pan
5. Add the healthy fat, salt & pepper to the vegetables and mix with your hands.
6. Roast in the oven for 25 minutes, tossing halfway.
7. After roasted, spoon on the basil pesto and mix again. Top with crushed nuts and enjoy!
Basil pesto recipe here:
1 Comment
Wonderful recipe 😊😊😊