Eggplant Bellpepper Pesto

Instructions

1. Preheat your oven to 200°C (392°F) and prepare a baking sheet with parchment paper.
2. Wash the eggplant and red bell pepper, then cut the eggplant into cubes and the bell pepper into strips.
3. Peel and finely chop the red onion and garlic.
4. 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.
5. Roast the vegetables in the preheated oven for 20 minutes or until they are nicely caramelized and tender.
6. Remove the vegetables from the oven and let them cool slightly.
7. 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.
8. Serve the Eggplant Bellpepper Pesto warm or at room temperature. Enjoy your healthy and flavorful dish!