Ricette a base di: vegetables

Ratatouille toasts with vegetables you forgot in the fridge and herbs of the garden

Ingredients  Stale bread, but still soft enough to be sliced Mixed vegetable (you can chop and mix all the vegetable you forgot in your fridge!) Olive oil Wine Herbs (rosemary, parsley, basil leaves, marjoram, thyme) Curry and Curcuma Preparation Pan-fry the vegetables with some oil. Pour in half a glass of vine and reduce. Add a little water and let stew for 5-10 minutes. Add salt , minced herbs and spices and let cook .

Ratatouille of leftover vegetables

Ingredients Leftover mixed vegetables Olive oil White wine Salt Spices and/or herbs  Preparation Wash, clean and cut in small cubes all leftover vegetables you have. Clean also the celery and fennel green leaves; chop them up. Warm up in a pan a little olive oil and add all the vegetables, cut and chopped up. Toast the vegetable and simm with white wine until reduced. Add salt and flavor with your favourite spices. Let cook .

Breaded vegetables gratin

 Ingredients Fresh vegetables (any) Stale bread Herbs and seasonings Extra virgin oil Parmesan cheese Salt Preparation Wash and slice all the veggies (the thinnest, the quickest to cook). Chop fresh herbs (parsley, thyme, mint, rosemary…). Grate bread with Parmesan cheese. In a bowl, mix all the ingredients, add salt and dry seasonings you like (oregano, marjoram…). Put the sliced vegetables on a sheet of baking paper (wet it, first) and sprinkle them with the .