Mediterranean Vegetable Salad with Mozzarella

A wonderful recipe with red wine!

For the pesto, roast the pine nuts in a frying pan without fat until golden brown and cool. Peel and finely chop the garlic. Roughly chop the basil leaves. Garlic, basil, pine nuts, olive oil, salt, parmesan and pepper in a measuring cup form. Blend finely with a hand blender.

For the vegetable salad, quarter the peppers, remove the seeds and place them skin side up on a baking tray. Grill under the heated oven broiler on the 3rd rack from the bottom for 8-10 min until the skin blisters black. Place a wet, cold kitchen towel on top and let the peppers cool a tiny bit. Then remove the skin and cut the peppers in half diagonally. 3.

Peel the onions and cut them in half lengthwise. Lightly caramelize the sugar and place the cut side of the onions in the sugar. Extinguish with aceto balsamico, add red wine and cook over medium heat until onions are syrupy, 15-20 minutes. Salt, season with pepper and cool.

Cut the garlic bulb in half horizontally. Rinse the zucchini and melanzani, chop the ends and cut into 1/2-inch-thick slices. Chop the rosemary needles. Pluck the leaves from the lemon thyme. Heat the olive oil in a frying pan and add the garlic bulb. Add zucchini and melanzana slices and roast over medium heat until golden brown on both sides. Add the rosemary and thyme, season with salt and season with pepper.

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