Peel one onion and cut into cubes. Also dice the melanzani, zucchini and bell bell pepper. Heat two tablespoons of olive oil in a large frying pan and sauté the vegetables. Press the garlic clove smooth and fry, add the thyme and bay leaf spice, season with salt, pepper and a pinch of sugar. Score the tomatoes crosswise, blanch (scald) with boiling hot water, peel, seed and dice. Set the tomato insides aside. When the vegetables are cooked al dente, add the tomatoes and season one more time.
In the meantime, remove the skin from an onion and finely dice it. Grate the toast. Fry the onion cubes and breadcrumbs a little in a frying pan. Mix with the goat cheese, the egg yolk and the tomato insides, season strongly with salt and freshly ground pepper and carefully fill the mixture into the zucchini flowers. Carefully brown the stuffed flowers on all sides in a frying pan with 1 tbsp olive oil. Mash the basil with the remaining olive oil, salt, a clove of garlic and the pine nuts. Serve the zucchini flowers with the ratatouille and basil pesto.
Our tip: Zucchini are delicate in taste and therefore also well suited for children.
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