Tray of mixed vegetables and Provolone Valpadana PDO


300 g of potatoes

250 g of courgettes

100 g of aubergines

100 g of ciliegino tomatoes

1 red bell pepper

1 white onion

2 cloves of garlic

1 sprig of parsley

1 tablespoon of breadcrumbs

1 tablespoon of grated Provolone Valpadana DOP piccante

Salt and pepper to taste

Vegetable stock to taste

EVO oil to taste


Chop all the vegetables and boil them for 5 minutes (except for the tomatoes). Grease a nonstick baking tray with the EVO oil and fill it with the vegetables, the tomatoes, and the garlic. In a bowl, mix the breadcrumbs, the Provolone Valpadana DOP, and the parsley, then spread the mixture over the vegetables and add salt, pepper, and oil to taste. Put the tray in the oven for 60 minutes at 180°C adding, sometimes, a tablespoon of vegetable stock to avoid the side dish to dry excessively. 10 minutes before the tray is ready, switch on the grill mode at 200°C. Serve the vegetable tray hot!