Cooking time: 30 min - Preparation time: 1:40 h - Serves 6
Ingredients
4 medium zucchinis
eggplants
bunches cherry tomatoes
balls mozzarella di buffala
handfuls arugula
2 sprigs thyme
tbsp. tbsp. sugar
2 cloves garlic
Olive oil
Cider or wine vinegar
Balsamic vinegar
Salt, pepper
For the pesto:
1 nice bunch basil
1 clove garlic
20 g pine nuts
60 g Parmesan
100 ml olive oil
Preparation:
1. Mix the garlic, Parmesan, basil, pine nuts and a pinch of salt. Add the olive oil as you go. Set aside.
2. Turn your oven on to the grill setting and place the tomatoes, sprinkled with sugar, a pinch of salt and olive oil, along with the thyme sprigs, in the oven for 15 minutes. Grill the peppers, cut into thin strips, for a further 20 minutes.
3. On your Kokko, grill the sliced eggplants and zucchinis for 3 minutes on each side.
4. Mix 3 tablespoons olive oil, 2 tablespoons wine vinegar, salt and pepper in a dish. Then add the garlic cloves, peeled and halved, and all the vegetables. Set aside in a cool place, stirring regularly, for a few hours.
5. Arrange the vegetables, chopped mozzarella and arugula on the plates. Drizzle the vegetables with balsamic vinegar and place the pesto on top of the arugula and cheese.
6. Enjoy this fresh starter.
