Thinly slice the aubergines and the zucchini.
Spice the vegetables with salt, pepper and a drop of extra virgin olive oil.
Cook the vegetables on a griddle.
Dish the vegetables alternating aubergines, zucchini and Zero Olio Sun-Dried Tomatoes with chopped basil and grated parmigiano cheese.
Cook in 220°C oven for 10 minutes and serve.
INGREDIENTS
Approx 160g Zero Olio Sun-Dried Tomatoes – 1 jar
n.2 Aubergines
n.3 Zucchini
40g Parmigiano Reggiano cheese
Extra Virgin Olive Oil
10g Basil
Salt
Pepper
n.2 Aubergines
n.3 Zucchini
40g Parmigiano Reggiano cheese
Extra Virgin Olive Oil
10g Basil
Salt
Pepper
