Ingredients
- 1 eggplant
- 1 red and 1 yellow pepper
- 2 zucchini
- 2 tomatoes
- Pesto Genovese
- Parmigiano Reggiano
- Stracciatella
- Thyme e oregano
- Extra virgin olive oil
- Salt
Preparation of the recipe
1
Wash and cut all the veggies into rounds of a similar dimension.
2
Lay the veggies alternated in a baking tray.
Season with salt, thyme, oregano and a drizzle of extra virgin olive oil.
Add some Parmigiano Reggiano.
3
Bake for 25 minutes in pre-heated oven at 180°; then switch to the grill function for 5 minutes more.
4
Serve the oven-baked vegetable wheel adding some fresh stracciatella, genoa pesto and basil.
