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.