Mediterranean Vegetable Salad

1st pesto: Roast the pine nuts without fat until golden brown. Finely chop the garlic and coarsely chop the basil leaves. Pine nuts, basil, garlic, Parmesan, olive oil, salt, pepper in a high mug form and finely grind.

2. vegetable salad: Cut the peppers into quarters, remove the seeds and place on a baking tray with the skin side up. Roast under broiler for 8-10 min until skin blisters. Place a wet kitchen towel on top of peppers to cool. Now remove skin and cut peppers in half lengthwise.

Cut onions in half lengthwise, caramelize sugar in frying pan and place onions cut side down in sugar. Extinguish with balsamic vinegar, add red wine and cook over medium heat for 20 minutes until onions are cooked. Salt, season with pepper and cool.

Cut the garlic bulb in half horizontally. Rinse the zucchini and melanzani, chop the ends and cut into thick slices. Heat olive oil in a frying pan, add the garlic bulb, zucchini and melanzani slices and sauté over medium heat.

Add chopped rosemary and plucked thyme leaves, season with salt, season with pepper. Place the slices of melanzana without garlic on a platter with the peppers.

5. dry the mozzarella, cut into six and add to the vegetables form. Add the cooled, caramelized onions. Drizzle with half of the pesto, white balsamic vinegar and olive oil. Mix everything carefully, drizzle with the rest of the pesto and sprinkle with balsamic vinegar.

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