Grilled veggies with burrata

Instructions:

1. Preheat the oven on 180 degrees.
2. Roast the pine nuts until they’re colored.
3. Chop the onion into fine pieces and press the clove of garlic. Cut the sun-dried tomatoes into two pieces.
4. Fry the onion and garlic. Add the tomato passata, vinegar, balsamic cream, sun-dried tomatoes, chili powder, peper and salt. Take two tablespoons of the oil from the sun-dried tomatoes and add this to the sauce. Add the capers as well.
5. Cut the zucchini and eggplants vertical into slices of approximately 0,5 cm and grill them.  Add a snif oregano and Provence herbs when you grill them.
6. Divide the grilled vegetables on the plate, top these with the sauce. Add the cold burrata and prosciutto. Sprinkle the pine nuts, rocket salad and basil to finish.