Mathieu van der Giessen

Wheat with roasted vegetables and tomatodressing

2 cloves of garlic,
2 red paprikas,
2 courgettes,
1 fennel tuber,
2 onions,
4 tablespoons oliveoil,
black pepper,
200 gr. durum wheat,
3 tomatoes,
3 tablespoons green pesto,
salt,
100 gr. grated Parmesan cheese,
large low ovendish (about 2 litres).

1.Preparation: Preheat your oven at 250 C.
peel the garlic and cut up fine. Wash the paprikas, the courgettes and the fennel and cut them up. Peel the onions and cut them up. Put the vegetables in the ovendish.

2. Poor 2 tablespoons of the oil over the vegetables  and dredge the garlic over them. Dust with pepper and mix. Roast the vegetables in the middle of the oven for 20 minutes. Remodel after 10 minutes.

3. Meanwhile, bring 1 litre of water to the boil in a pan. Cook the wheat for about 15 minutes. Wash teh tomatoes and dice. Put them in a bowl and mix them with the pesto and the rest of the oil. Season to taste  with pepper and salt. Poor off the wheat and let it leak out.

4. Mix the wheat and 50 gr. of the cheese with the roasted vegetables. Season to taste with salt. Ladle the  pesto-tomatodressing over it and serve with the rest of the cheese.

Wine suggestion: A full bodied rose is the ideal wine with this dish.

Tip: For a roasted flavour: roast the wheat for about 3 minutes in a big frying pan without using oil or fat, prior to cooking.

Mathieu van der Giessen,
Pottenbakkerij De Smeltkroes,
Kerkstraat 46A,
7442 AB Nijverdal, NL,
tel. ++31(0)548 613518
e-mail: mvandergiessen@home.nl