Roast vegetables and polenta salad with pesto di rucola | Food-e-Land

Ingredients

• 220 grams (1 cup) polenta
• 2 peppers (1 red and 1 yellow)
• 2 carrots
• 3 stalks celery
• 1 red onion
• 2 zucchini
• 3 tablespoons of olive oil
• 16 black olives
• 1 bunch basil, do not chop finely
• 40 ml of olive oil
• 60 ml of good quality balsamic vinegar
• 1 teaspoon of honey
• 15 ml of water
• 1/4 teaspoon garlic puree
• 50 g fresh rocket leaves
• a clove of garlic
• 100 g organic extra virgin olive oil
• 30 g of almonds
• a pinch of salt to taste