Potato – Zucchini – Packet

Summary

Ingredients

• 500 g potato (s), small
• 1 red pepper (s)
• 400 g zucchini
• 8 teaspoon pesto all pomodoro
• 8 teaspoons olive oil
• Pesto :
• 60 g tomato (s), dried in oil
• 1 teaspoon thyme
• 60 g sunflower seeds or pine nuts
• 40 g parmesan
• 0.5 ½ bell pepper (s), red
• 2 teaspoons spice mix, (Harissa)
• 2 tablespoon olive oil
• 2 cloves garlic
• 1 teaspoon basil
• Pepper from the grinder
• rosemary

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Instructions

1. Wash the potatoes and cook in salted water for 18-20 minutes. Clean and roughly dice the peppers. Cut the zucchini and boiled potatoes into slices. Mix 8 teaspoons of pesto with 8 teaspoons of olive oil.
2. Lightly grease 8 pieces of aluminum foil. Layer 1/8 each of the potato and zucchini slices on top. Drizzle 2 teaspoons of pesto oil over each, salt and pepper. Scatter 1/8 of the pepper cubes on top. Seal the aluminum foil tightly over the vegetables and on the sides. Grill the parcels over medium to high heat for 5-7 minutes. After opening, sprinkle with parmesan cheese.
3. For the tomato pesto:
4. Drain the sun-dried tomatoes well on a paper towel, then cut into large cubes. Roast the sunflower seeds in a non-stick pan until golden brown. Clean and roughly dice the peppers. Rasp cheese. Peel and dice the garlic. Put all ingredients in a blender and work with the oil into a pesto.