• 1 tablespoon of dried Provencal herbs
• 1 large zucchini
• feta cheese
• Cherry tomatoes
• 1 red and 1 orange pepper
• roasted nuts
• 1 clove of garlic
• green pitted olives OLE!
• 1 tablespoon pesto
Cook the pasta al dente. Cut vegetables into thicker cubes. Put them in a large bowl, season to taste and sprinkle them generously with herbs.
Chop onion into cubes and cook until golden brown. Prepare the vegetables on the grilling pan or grill.
Add a tablespoon of pesto to the oil. Put rocket or lettuce, grilled vegetables, feta and olives OLE! on the plate.
Pour everything with olive oil and sprinkle with nuts.