John Myers
Ingredients for 4 servings:
- 1 m.-large zucchini
- 150 g cocktail tomatoes, ripe
- 150g mozzarella
- 10 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- some basil leaves
- ½ bunch parsley
- Salt and pepper from the mill
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
vegetarian starter
Wash the zucchini and cut into 3-5 mm thick slices. Remove the mozzarella from the brine and also cut into thin slices. Wash the tomatoes and cut into 4-5 slices. Wash the basil and parsley and finely chop. Heat half of the olive oil in a pan and fry the zucchini slices until golden brown on both sides. Then let them cool slightly on a plate. On a platter or plates, arrange the zucchini slices, mozzarella, and tomatoes in alternating rows – they should overlap like roof tiles. Season with salt and pepper and sprinkle with the chopped herbs. Whisk the balsamic vinegar and honey into the still-hot olive oil and add the remaining oil. Let it cool slightly and then spread it over the zucchini, mozzarella, and tomato platter. Let it stand for a quarter of an hour. Serve the starter lukewarm/room temperature with fresh ciabatta (for dipping).
Facebook Comments