Ingredients:
1 Sweet potato,
1 Zucchini
1 Eggplant
½ Red Capsicum @ Pepper
½ Green pepper
1 Carrot
2 tablespoon ripe olives
3 tablespoon basil olive oil for dressing
2 tablespoon lemon juice
Salt and ground pepper to taste
Method:
Cut all the vegetables in square sizes and arrange it on a baking tray. Bake the vegetables for 10 minutes and leave it aside to cool down. Pour basil oil and stir the vegetables. Then include the lemon juice, salt and pepper to taste. Finally sprinkle ripe olives on top the vegetable and serve the dish as an appetizer.
Suggestion:
You may use Grapefruit juice as substitute to lemon juice. Cut the grapefruit into half and bake with the vegetables. Squeeze the juice on top of the vegetables at the end.