Spelt with grilled vegetables and grilled tomato pesto

Ingredients for 2 servings:

• 100 g spelt like rice
• 1 small eggplant(s)
• 1 bell pepper(s), color as desired
• 1 zucchini, green or yellow
• 300 g cherry tomatoes
• 1 shallot(s)
• 1 clove(s) garlic
• 1 handful of basil, fresh
• olive oil
• Salt and pepper or chili pepper
• e.g. Parmesan or Pecorino (omit for the vegan version)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Farro con verdure grigliate – from the grill pan

Cook the spelt like rice with twice the amount of water and salt, as directed on the package. Wash the eggplant, peppers, zucchini, and tomatoes, peel the garlic, and onion. Grill the peppers in the oven until the skin turns black and blisters, then let cool. Cut the zucchini and eggplant lengthwise into thin slices and fry in a grill pan with a little olive oil on both sides until the vegetables have golden brown grill marks. Place on kitchen paper and let cool slightly. Halve the tomatoes and fry in the grill pan with a little olive oil, the whole garlic clove, and the shallot until lightly browned. Place the tomatoes, garlic clove, and shallot in a blender, reserving a few tomato halves for decoration. Add a few basil leaves, salt, and a dash of olive oil, if desired, and process to make a pesto. Peel the skin off the peppers and dice the peppers. Also cut the eggplant and zucchini slices a little smaller. Once the water has evaporated and the spelt is cooked, stir in all the vegetables and the grilled tomato pesto. Season with salt, pepper (or chili pepper), and olive oil. Serve with Parmesan cheese and a few basil leaves, if desired. Serve with a mixed salad.