Tjalda's light zucchini – tomato – vegetables

Ingredients for 4 servings:

• 10 beefsteak tomatoes
• 8 m.-large zucchini
• 2 packs of feta cheese
• 2 jars of pesto (wild garlic or basil, also: Genovese)
• olive oil
• 1 bunch of basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice the tomatoes and zucchini, dice the feta cheese. Mix the pesto (delicious with wild garlic pesto!) with olive oil to make it a little more liquid. Pick and wash the basil leaves. Lightly oil the oven roasting pan and layer the tomatoes, zucchini, and cheese on top, followed by a few basil leaves. Then drizzle some of the pesto and oil mixture over the top. There should be 2-3 layers on top of each other; you may need more tomatoes and zucchini; I prepare it according to taste. I always finish the top layer with feta cheese, which is then nicely baked. Place in a preheated oven at 200°C (fan oven) for 30 minutes. Serve with fresh baguette; a delicious sauce forms on the bottom that you can scoop up. If there are only two people, I sometimes use a casserole dish instead of a roasting pan and use less vegetables. Also suitable as a barbecue side dish in summer and can be varied.