Pizza chips: Melt the yeast in a little lukewarm water. Mix with the flour. The remaining water, olive oil (1), salt and sugar knead into a smooth, elastic dough. Wrap in plastic wrap and refrigerate for about 2 hours.
Roll out the dough very thinly on a floured surface or with a pasta machine. cut into triangles using a pasta wheel. Carefully place them on a baking sheet lined with parchment paper. Bake at 250 degrees in a hot oven until golden brown. Whisk the oil (2) with the garlic and thyme and spread on the finished pizza chips.
Peppers: Remove the peel from the peppers with a peeler, quarter them, remove the seeds and cut them into pieces of about 3 cm. Sauté the peppers in hot olive oil. Add thyme, young garlic and rosemary and fry briefly. Season with salt and pepper.
Vegetables: Rinse the melanzani and the zucchini. Cut the ends into small pieces. Cut the melanzani and zucchini into slices. Heat olive oil in a grill pan, grill zucchini and melanzani slices in it from both sides. Add the herbs and garlic and season with salt and pepper.
Marinate the cooked vegetables with the vinegar and oil, add the tomatoes, basil leaves and pine nuts. Mix everything together.
Serve the vegetable salad with the pizza chips.
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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs
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