200°C · 35 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
LactoseParmigiana di verdure
This rich baked vegetable dish is one of my favourite Italian recipes. I layer the parmigiana with grilled courgette, aubergine, and peppers, mozzarella, good Parmesan cheese, and slowly simmered tomato sauce. I serve it with fregola, fresh herbs, and crunchy vegetables. Enjoy!
Parmigiana di verdure
Tomatoes, aubergine, red and yellow peppers, courgette, fennel, cherry tomatoes, white onion, rocket, garlic, fresh basil, chives, parsley, kalamata olives, capers, chilli powder, oregano, oregano, thyme, rosemary, fennel seeds, mozzarella, Parmesan cheese, fregola pasta (wheat flour), butter, wheat flour, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose.
Microwave
Heat the parmigiana and fregola covered for 4 minutes (1 person) to 8 minutes (2 or more persons). The fregola can also be eaten cold.
Oven — 200°C, 35 minMarleen's choice
Preheat the parmigiana and the fregola covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 30-35 minutes (2 or more persons). The fregola can also be eaten cold. Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g