With this hot fancy a dish made with colorful vegetables,
light and tasty,
eggplant and grilled zucchini, endive with
its low energy intake,
the sweetness of red tomatoes
and to conclude that the provolone
gives the dish a special taste.
You feel light?
Courage in the kitchen with me preparing the vegetable pie together !!

Recommended wine:
The Rocchetta Valcalepio white,
a full-bodied wine, dry
with great structure.

And now … LIGHT THE FIRES!

INGREDIENTS:

! coppery red tomato

-1 Eggplant

-4 – 5 leaves of escarole

-2 Zucchini

-1 Provolina sweet

-3 – 4 basil leaves

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

Cut the eggplant into slices and place for 15 minutes in salted water,
grilled them along with the zucchini.
Blanch the leaves of escarole and put them in water and ice,
a pastry rings lined with parchment paper,
lined the edge with the zucchini and the escarole,
inside put a slice of tomato,
a slice of provolone, a slice of eggplant,
proceed in layers.
Bake at 180 ° for about 15- 20 minutes,
garnish with fresh basil leaves.

Et voila … alive the light!