Cooking time: 30 min - Preparation time: 1:40 h - For: 6 people
Ingredients
4 medium zucchini
eggplants
bunches of cherry tomatoes
mozzarella di buffala balls
handfuls of arugula
2 sprigs of thyme
c. tablespoons of sugar
2 cloves of garlic
Olive oil
Cider or wine vinegar
Balsamic vinegar
Salt, pepper
For the pesto:
1 beautiful bunch of basil
1 clove of garlic
20 g of pine nuts
60 g of parmesan
100 ml of olive oil
Preparation:
1. Cook your pesto: mix the garlic, parmesan, basil, pine nuts and a pinch of salt. Add the olive oil gradually. Set aside.
2. Turn on your oven to the grill position and bake the tomatoes for 15 minutes, which you have sprinkled with sugar, a pinch of salt and olive oil with the thyme sprigs. Also grill the peppers cut into thin strips in the oven for about 20 minutes.
3. On your Kokko, grill the eggplants and zucchini that you have cut into slices for 3 minutes on each side.
4. Mix 3 tablespoons of olive oil, 2 of wine vinegar, salt and pepper in a dish. Then add the peeled and halved garlic cloves as well as all the vegetables. Set aside in the refrigerator, stirring regularly for a few hours.
5. Arrange your plates: place the vegetables, the cut mozzarella and a little arugula. Sprinkle the vegetables with balsamic vinegar and put the pesto on the arugula and cheese.
6. Enjoy this very fresh starter.
