Fusilli with grilled Vegetable Recipes and toasted breadcrumbs

ingredients

4 pcs tomatoes 3 pcs carrots 300 g corn fusilli 1 pcs lemon 1 pcs chilli pepper 1 pcs garlic head 100 g corn breadcrumbs 1 KL Provençal pepper 1 KL dried basil salt olive oil

procedure

1. Peel the carrots, place the whole head in a baking dish and drizzle everything with olive oil. Bake for 30 minutes at 200 degrees. 2. 3. 4. Fry the onion in the oil and add the Vegetable Recipes (remove the garlic skin and add only the cloves). 5. Sauté everything for about 10 minutes and then add the dried basil and Provençal spices. 6. We will start to get those little lumps but that’s good. Just stir well and they will start to crisp up. Stir for 20 minutes. 7. Finally, add the grated lemon zest to the cooked pasta, stir and top with the vegetable-crumb mixture. Season with salt to taste. 8. Enjoy!