Vegetable Antipasti
Cooking time: 30 min - Preparation Time: 1:40 pm - Serves: 6 people
Ingredients 4 medium zucchini eggplant
clusters of cherry tomatoes balls of buffalo mozzarella rocket
handles
2 thyme c. tablespoons sugar 2
cloves garlic olive oil cider vinegar or wine
Balsamic vinegar Salt and pepper For the pesto
1 large bunch of basil 1 clove garlic
20 g
pinions 60 g parmesan
100 ml olive oil
Preparation: 1. Cook
your pesto: blend garlic, parmesan cheese, basil, pine nuts and a pinch of salt. Add olive oil to progressively. Book.
2. Turn your oven on the grill and bake for 15 minutes position the tomatoes you have sprinkled sugar, a pinch of salt and olive oil with thyme sprigs. Make also broil the peppers cut into thin strips for about 20 minutes.
3. On your Kokko, make grill 3 minutes on each side eggplant and zucchini you have sliced.
4. Mix in a dish, 3 tablespoons olive oil, 2 wine vinegar, salt and pepper. Then add the garlic cloves, peeled and cut into 2 as well as vegetables. Keep cool in stirring regularly for a few hours.
5. Make your plates: put vegetables, cut mozzarella and a little rocket. Drizzle the balsamic vinegar vegetables and put pesto on rocket and cheese.
6. Enjoy this very refreshing starter.