Ingredients (Serves 4):

• 1 eggplant
• 3 zucchini
• 1 pepper
• 2/3 tbs of Fiorfiore pesto with garlic and chili pepper
• Extra virgin olive oil
• Salt

Preparing:

1. Line a baking sheet with parchment paper. Dice the eggplant, zucchini and pepper.
2. Mix in 2/3 tablespoons of Fiorfiore Pesto with Garlic and Chili Pepper. Add some salt, a little oil and 1/2 glass of water and mix everything well.
3. Spread on the baking sheet and bake at 180º for 45 minutes. If, at the end, the vegetables are a little damp, cook 15 more minutes.