Market spaghetti
Instructions
Clean the vegetables.
Thinly slice the eggplant, Zucchini and peppers.
Blanched for one minute, sbucciateli and tomatoes cut into fillets.
Mince the garlic and chop the Basil.
Cook al dente spaghetti in salted water.
Meanwhile make grilling slices of Eggplant, Zucchini and bell pepper on both sides.
Distribute them on a serving dish with alternating streaks of tomato.
Add salt and pepper.
In a pan, heat the oil with the garlic, then add the pasta, sprinkle with chopped basil, allow to season and then pour over the vegetables.
Ingredients and dosing for 4 persons
- 2 tablespoons of olive oil
- 1 small eggplant
- == 1 yellow pepper
- 1 courgette
- 2 red tomatoes
- 1 sprig of basil
- 1 clove of garlic
- Salt
- Pepper
- 300 g of type pasta spaghetti