Grilled Eggplants and Peppers with Pine Nuts

L'Antro dell'Alchimista
Reviews(1)
Grilled Eggplants and Peppers with Pine Nuts
38
7
190
70

Description

Candied, fried orange and lemon zest are a showstopping garnish for this sweet treat consisting of sugary, pinwheel-style yeast rolls that are coated in sugar and baked in the oven. Whether you plan on having them as a celebratory dessert, enjoy them for breakfast or warm one up to have alognside coffee or tea, they can be stored in an airtight container at room temperature for up to three days.

Ingredients

2 eggplant
3 yellow bell pepper (red and)
pinenuts (toasted)
extra-virgin olive oil
balsamic vinegar
salt
basil leaves (chopped)

Directions

1Grill the eggplants and cut them into strips.
2Grill the bell peppers whole, peel off their skin and cut them into strips.
3Place the strips of eggplants and peppers inside a baking dish, add oil, a few drops of balsamic vinegar, and season with salt.
4Add a handful of pine nuts and the chopped basil leaves.
5Stir well to combine, let rest for a few hours and serve.
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NutritionView more

190Calories
Sodium8%DV200mg
Fat15%DV10g
Protein10%DV5g
Carbs8%DV24g
Fiber36%DV9g

PER SERVING *

Calories190Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium200mg8%
Potassium870mg25%
Protein5g10%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber9g36%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.