Summary

Ingredients

• 1 zucchini
• 1 eggplant (s)
• 1 bell pepper (s), yellow
• 200 g cherry tomato (s)
• 125 g tender wheat (Ebly)
• salt and pepper
• 1 sprig rosemary
• 3 tablespoon olive oil
• 2 tablespoon ajvar
• 1 handful basil

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Wash the zucchini and aubergine and slice lengthways. Halve the peppers, core them and cut into strips. Chop the rosemary.
3. Put all the vegetables and the rosemary on a tray and mix with the oil. This is best done with your hands. Season with plenty of salt and pepper and cook for about 15-20 minutes, depending on how firm you want it to be, turning once.
4. Halve the cherry tomatoes and place on the baking tray 5 minutes before the vegetables are ready.
5. Cook the Ebly (tender wheat) as it says on the package.
6. Mix the finished Ebly with ajvar and fold in the vegetables. Chop half of the basil and fold into the Ebly and vegetables, sprinkle the rest on top.