Vegetable caviar
Vegetable caviar made from bell peppers, zucchini, carrots, eggplant, onions, garlic, rosemary, and tomatoes. The vegetables are baked at 200 °C for 40 minutes, then the rosemary is removed, and everything is blended.
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 130
- Protein
- 2 g
- Fat
- 6 g
- Carbs
- 18 g
Ingredients
for 4 servings- bell pepper2 pcs
- zucchini1 pcs
- carrots1 pcs
- eggplant1 pcs
- onions1 pcs
- garlic5 pcs
- rosemary5 pcs
- tomatoes2 pcs
- olive oil40 ml
- saltto taste
- black pepperto taste
- dried chilito taste
Method
8 stepsPrepare the vegetables: wash the bell pepper, zucchini, carrots, eggplant, onions, and tomatoes. Peel the garlic.
Place the prepared vegetables (pepper, zucchini, carrots, eggplant, onions, tomatoes) on a baking sheet lined with parchment paper. Add the rosemary sprigs.
Bake the vegetables in an oven preheated to 200 °C for 40 minutes.
Remove the baking sheet from the oven. Remove the rosemary sprigs.
Transfer the baked vegetables to a blender bowl. Add the garlic, olive oil, salt, black pepper, and dried chili.
Blend the vegetables into a caviar consistency using a blender.
Taste the caviar, add more salt, pepper, or chili if necessary.
Transfer the finished vegetable caviar to a clean container.