Summer vegetable parmigiana

Summer vegetable parmigiana

Total: 1 hr 20 min. | Active: 30 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 568 kcal
, Fat: 37 g
, Carbohydrate: 24 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Summer vegetables

3 yellow peppers, cut into sixths
2 aubergines, cut into slices approx. 5 mm thick
2 courgettes, cut into slices approx. 5 mm thick
4 sprigs rosemary, needles removed
5 tbsp olive oil
1 ½ tsp salt

Tomato sauce

1 tbsp olive oil
2 garlic cloves, finely chopped
2 tbsp tomato puree
2 tins peeled cherry tomatoes (each approx. 400 g)
1 tsp sugar
1 tsp salt
a little pepper

To layer

300 g mozzarella, torn into pieces
1 bunch basil, leaves torn off
80 g grated Parmesan
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One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Summer vegetables

Mix the vegetables, rosemary and oil in a bowl, spread on two baking trays lined with baking paper, season with salt.

To roast

Approx. 15 mins. in an oven preheated to 220°C (convection). Remove, allow to cool slightly. Turn the oven to 200°C (top and bottom heat).

Tomato sauce

Heat the oil in a pan. Sauté the garlic and tomato puree. Add the tomatoes and the sugar, season, simmer over a medium heat for approx. 15 mins.

To layer

Spread ⅓ of the tomato sauce in the prepared dish, top with ⅓ of the vegetable slices, mozzarella, basil and parmesan. Repeat the process twice.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.

Good to know
Serve with: Bread

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