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Ingredients
  • 1 red capsicum, seeds removed and copped into large pieces
  • 1 large eggplant, cut into 3 cm cubes
  • 3 zucchini, trimmed and chopped roughly
  • ΒΌ cup olive oil
  • 4 bocconcini, drained
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 Spanish onions, cut into wedges
  • store-bought pesto, to serve
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