cookware
- baking sheet
- small knife
- platter
1 | Preheat oven to 450°F. |
2 | Place eggplant, asparagus and bell pepper (cut side down) on a large baking sheet. Drizzle the olive oil over the veggies and toss to coat. Sprinkle with salt and pepper. |
3 | Roast vegetables until tender and peppers get black and blistered. |
4 | Place peppers in a bowl and cover with plastic wrap to allow peppers to steam and skin to loosen from peppers, approximately 15 minutes. |
5 | Using the back of a small knife, scrape the skin off the peppers. |
6 | Toss vegetables together, then arrange them on a serving platter. Top with goat cheese, basil and mint. Drizzle with balsamic glaze. Sprinkle with pine nuts. |
notes
ramylle: wording in the last step was edited
135 calories
8g fat
1g saturated fat
0mg cholesterol
15g carbs
7g dietary fiber
3g protein