Cooking time: 30 min – Preparation time: 1:40 h – Serves: 6
Ingredients
4 medium zucchinis
eggplants
bunches of cherry tomatoes
buffalo mozzarella balls
handfuls of arugula
2 sprigs of thyme
tbsp of sugar
2 garlic cloves
olive oil
cider or wine vinegar
balsamic vinegar
salt, pepper
For the pesto:
1 large bunch of basil
1 garlic clove
20 g pine nuts
60 g parmesan
100 ml olive oil
Preparation:
1. Make your pesto: blend the garlic, parmesan, basil, pine nuts, and a pinch of salt. Gradually add the olive oil. Set aside.
2. Preheat your oven to grill mode and roast the tomatoes for 15 minutes after sprinkling them with sugar, a pinch of salt, and olive oil, along with the thyme sprigs. Also grill the peppers, sliced into thin strips, for about 20 minutes.
3. On your Kokko, grill the eggplants and zucchinis, sliced into rounds, for 3 minutes on each side.
4. In a dish, mix 3 tablespoons of olive oil, 2 of wine vinegar, salt, and pepper. Add the peeled and halved garlic cloves and all the vegetables. Chill, stirring regularly for a few hours.
5. Plate your dish: arrange the vegetables, sliced mozzarella, and a bit of arugula. Drizzle the vegetables with balsamic vinegar and add the pesto to the arugula and cheese.
6. Enjoy this refreshingly cool starter.
