Summary

Ingredients

• 100 g spelled like rice
• 1 small eggplant (s)
• 1 bell pepper (s), color as desired
• 1 zucchini, green or yellow
• 300 g cherry tomato (s)
• 1 shallot (s)
• 1 clove garlic
• 1 handful fresh basil
• olive oil
• Salt and pepper or chilli pepper
• Parmesan

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Instructions

1. Cook spelled like rice with twice the amount of water and salt as indicated on the package. Wash the aubergine, bell pepper, zucchini and tomatoes, peel off the garlic and onion. Grill the peppers in the oven until the skin turns black and blisters, then leave to cool. Cut the zucchini and aubergine lengthways into narrow slices and fry them in a little olive oil on both sides in the grill pan until the vegetables have golden brown grill marks. Place on paper towels and let cool down a little. Halve the tomatoes and fry them in the grill pan with a little olive oil, the whole clove of garlic and the shallot until everything is a little browned.
2. Put the tomatoes with the clove of garlic and the shallot in a blender, leaving some tomato halves for the decoration, add a few leaves of basil, salt and a dash of olive oil and process into a pesto.
3. Peel off the skin of the peppers and cut the peppers into cubes, also cut the aubergine and courgette slices a little smaller. When the water has evaporated and the spelled is cooked, stir in all the vegetables and the grilled tomato pesto. Season with salt, pepper (or peperoncino) and olive oil and serve with parmesan and a few basil leaves if you like.
4. A colorful salad goes well with it.