Grilled Pumpkin and Tomato Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin (s), e.., Butternut or Hokkaido, peeled, cored
- 400 g tomato (s), colored
- 1 medium onion (s), red
- 2 cloves garlic)
- 1 tablespoon honey
- 20 basil leaves, cut into strips, leave some leaves for decoration
- 1 dash balsamic vinegar
- 1 small chilli pepper (s), possibly more
- 2 tablespoon olive oil
- a bit salt
- some pepper, fresh from the mill
Print Recipe
Pin Recipe Instructions
- Peel and core the pumpkin and cut into 2 - 3 cm cubes. Peel the onion and cut into rings. Peel the garlic and chop in to fine slithers. Cut the tomatoes with the skin into large cubes. Core and finely chop the chilli pepper.
- Heat the olive oil in a grill pan and sweat the pumpkin in it for a few minutes. Add the onion and garlic and fry briefly. Add the honey and balsamic vinegar. Add the tomatoes and chilli and simmer for a few minutes until the sauce has a nice, creamy consistency and the pumpkin is soft. Add the basil and season with salt and pepper. If necessary, add a little balsamic vinegar and chilli to taste.
- We like to eat the whole thing straight out of the pan and dunk the juice with white bread.
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