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Vegetable pie...





5 leafs

Extra virgin olive oil

to taste

Semiskimmed milk

50 fl oz


1 unit

Grated Parmesan cheese

50 oz

Cheese slices

300 oz

Green peppers

2 unit


2 unit


2 unit


3 unit

second courses from Italy

Vegetable pie...

Vegetable pie...

vegetarian with eggs with lactose source of B vitamins high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetable pie...

A seasoned grilled seasoned vegetables, stuffed with pies and parmesan, a colorful and really delicious dish that finds everyone's approval.

Vegetable pie... step 1

step 1

Boil the potatoes for about 15 minutes, peel the potatoes and cut into thin slices about 3 mm. Apply the pepper, then remove the skin, and store it on the petiole, seeds and filaments and cut it

Vegetable pie... step 2

step 2

Sprinkle the egg yolks and the aubergine and cut them into longitudinal slices of about 3 mm Roast the vegetables on a plate (or in the oven for about 15 minutes) and set aside.

Vegetable pie... step 3

step 3

Cover the plumper mold with wet and squeezed oven paper and chop it with a little oil. Make the first layer with potato, thin, parmesan and basil slices.

Vegetable pie... step 4

step 4

Spread the zucchini and cover with the basil, parmesan cheese, and the parmesan. Add one of peppers and then one eggplant, add spices, basil and coated with other cheese and Parmesan cheese.

Vegetable pie... step 5

step 5

Continue alternating with all the vegetables. Finish it with a layer of potatoes. Swirl the beaten egg with milk and spices, sprinkle with the remaining Parmesan cheese.

Vegetable pie... step 6

step 6

Bake the vegetable spoon 180 ° and bake for about 40 minutes.

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