Summary

Ingredients

• 300 g spahetti
• Salt water
• 2 red pepper (s)
• 1 bell pepper (s), yellow
• 1 eggplant (s)
• 2 zucchini
• 2 clove (s) garlic, finely chopped
• 8 tablespoon olive oil
• 5 tablespoon balsamic vinegar
• 2 tablespoon water
• 1 tablespoon thick juice (agave syrup)
• 1 bunch basil, finely chopped
• Salt and pepper from the mill
• 50 g parmesan, freshly rated

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Instructions

1. Wash, clean and halve the peppers. Place on a baking sheet and leave in the oven at 220 ° C until the skin has turned dark.
2. In the meantime, cut the aubergine into 1 cm thick slices and season with salt. Also cut the zucchini into thick slices and cook them together on a baking sheet at 220 ° C for approx. 10-15 minutes. Take out, let cool down a bit and cut in half.
3. Peel the skin off the peppers and cut into large pieces. Cook the spaghetti in salted water until al dente, drain and transfer to a bowl. Whisk olive oil, balsamic vinegar, agave syrup, water, pepper, salt and garlic together and pour immediately over the hot spaghetti. Mix and let steep for about 10 minutes.
4. Now add the grilled vegetables, sprinkle with basil and carefully fold in everything. Sprinkle with parmesan and enjoy.