200°C · 20-30 minAllergens
Gluten
LactoseVegetable Parmigiana
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. 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 salad featuring fresh herbs and crunchy vegetables, delightful to enjoy both cold and warm. Enjoy!
Vegetable Parmigiana
Tomatoes, aubergine, courgette, red and yellow peppers, white onion, fennel, cherry tomatoes, rocket, garlic, fresh basil, chives, dill, tarragon, chervil, 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 uncovered for 4 minutes. Serve the fregola salad cold, or heat it covered with cling film for 1 minute until warm.
Oven — 200°C, 20-30 minMarleen's choice
Transfer to an oven dish and heat the parmigiana uncovered for 20 minutes. Serve the fregola salad cold or warm it in an oven-safe dish with an oven-safe plate or aluminium foil for 8 minutes until warm.