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.
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.
For the tomato pesto:
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.