bunch of cherry tomatoes
1/2 zucchini
1/2 red bell pepper
1/2 green bell pepper
1/2 red onion
salt
black pepper
3 tablespoons olive oil
Sunflower seeds pesto:
6 tablespoons roasted sunflower seeds
olive oil
handful of basil
fresh parsley
salt
black pepper
Instructions:
Peel and slice the zucchini. Cut the bell pepper into cubes. Peel and cut the onion into thin slices. Put all the veggies (don’t cut the tomatoes) to the bowl, add olive oil, salt and pepper. Mix and leave for about 20 minutes.
Meanwhile, prepare the pesto. Ground the sunflower seeds in a a spice grinder. Add ground sunflower seeds, basil, chopped parsley, salt, pepper and olive oil to the blender - amount of olive oil according to preferences: whether you want to have thick or thin sauce, but min. 8 tablespoons olive oil. Blend until you get a smooth paste.
Preheat the oven to 200 degrees C (grill mode). Grill the veggies for about 20 minutes.
Boil the pasta as recommended on the bag. Then drain pasta and mix it with pesto. Add grilled veggies on top.
