A Baked Vegetable Dish with Parmesan
Imagine a world where vegetables are not only nutritious but also incredibly tasty, where every bite is a journey through flavors and traditions. That’s precisely what stretching offers you, a culinary technique that transforms simple ingredients into a memorable feast. Today, we explore a recipe that celebrates summer vegetables: zucchini, eggplant, and peppers, enhanced by breadcrumbs, parmesan, and aromatic herbs. Historically, this cooking method finds its roots in Mediterranean cuisine, where the sun bursting with flavor is found in each vegetable.
Ingredients
- 2 zucchini
- 1 eggplant
- 2 peppers
- Breadcrumbs (40 g / 1/2 cup)
- Parmesan (40 g / 1/2 cup)
- Salt (1 teaspoon)
- Basil (1 teaspoon)
- Thyme (1 teaspoon)
- 3 cloves of garlic
- Olive oil
- 5 tomatoes
- Mozzarella
- More parmesan for garnish
Each ingredient brings its unique note. Zucchini and eggplant, for example, are rich in nutrients and offer a tender texture after cooking. Parmesan, a raw cow’s milk cheese, adds a touch of richness and a beautiful golden color.
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