Eggplant Bellpepper Pesto
This Eggplant Bellpepper Pesto recipe is perfect for those looking for a delightful, health-conscious meal. With its low-carb, low-sodium, and low-sugar elements, it suits a variety of dietary needs. Embrace a healthier eating style with this delicious combination of eggplant, bell pepper, and ri...
Ingredients
- 10 g Garlic, raw
- 2 tbsp Pesto
- 30 g Red Onion
- 47 g Eggplant, raw
- 70 g Red
Instructions
- Preheat your oven to 200°C (392°F) and prepare a baking sheet with parchment paper.
- Wash the eggplant and red bell pepper, then cut the eggplant into cubes and the bell pepper into strips.
- Peel and finely chop the red onion and garlic.
- Place the eggplant, bell pepper, red onion, and garlic on the prepared baking sheet. Drizzle with olive oil (not listed in ingredients, please adjust) and toss to coat evenly.
- Roast the vegetables in the preheated oven for 20 minutes or until they are nicely caramelized and tender.
- Remove the vegetables from the oven and let them cool slightly.
- In a large bowl, combine the roasted vegetables with 2 tablespoons of pesto. Mix well until all the vegetables are evenly coated with the pesto.
- Serve the Eggplant Bellpepper Pesto warm or at room temperature. Enjoy your healthy and flavorful dish!
Nutrition Information
- Calories: 70
- Carbohydratecontent: 5
- Fibercontent: 1
- Sugarcontent: 2
- Sodiumcontent: 123
- Proteincontent: 2
- Fatcontent: 5
- Saturatedfatcontent: 1
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0