Grilled vegetable dish
Ingredients
4 persons
- 0.5 green zucchini
- 0.5 yellow zucchini
- eggplant
- 1 yellow bell pepper
- 1 can ELVEA Tomato Pulp
- 200 grams ricotta
- 1 ball mozzarella
- 100 grams of sunflower seeds
- 100 milliliters of sunflower oil
- 10 basil leaves
- pepper
- salt
Preparation
-
1
Clean and cut the vegetables into long strips. Grill them in a grill pan with a little fat and season to taste.
-
2
Meanwhile, you can make the pesto with the sunflower seeds (much cheaper than pine nuts) – sunflower oil and basil leaves – pepper and salt. Blend everything together in the blender until you have a nice, firm pesto. Season well with pepper and salt.
-
3
Mix the pesto with the ricotta until smooth.
-
4
Arrange the polpa at the bottom of the dish, top with the 2 colors of zucchini, and distribute the ricotta with pesto over it. Arrange the eggplant and bell pepper on top, followed by another layer of polpa. Place the mozzarella on top and season with pepper and salt.
-
5
Place the dish in an oven at 200°C for 30 minutes until it develops a nice crust.
