Chop all the vegetables and boil them for 5 minutes (except for the tomatoes). Grease a nonstick baking tray with the EVO oil and fill it with the vegetables, the tomatoes, and the garlic. In a bowl, mix the breadcrumbs, the Pecorino Toscano DOP, and the parsley, then spread the mixture over the vegetables and add salt, pepper, and oil to taste.

Put the tray in the oven for 60 minutes at 180°C adding, sometimes, a tablespoon of vegetable stock to avoid the side dish to dry excessively. 10 minutes before the tray is ready, switch on the grill mode at 200°C. Serve the vegetable tray hot!


300 g of potatoes
250 g of courgettes
100 g of aubergines
100 g of ciliegino tomatoes
1 red bell pepper
1 white onion
2 cloves of garlic
1 sprig of parsley
1 tablespoon of breadcrumbs
1 tablespoon of grated Pecorino Toscano DOP
Salt and pepper to taste
Vegetable stock to taste
EVO oil to taste