Stuffed vegetables

Ingredients

• medium-sized tomato — 1 pcs
• sweet pepper — 1 pcs
• courgette — 1 pcs
• elongated aubergine — 1 pcs
• grated bread — 100 g
• about 50 g grated Parmigiano cheese
• parsley (fresh is best, dry is fine)
• extra virgin olive oil
• salt (optional)

Steps

1. Cut all the vegetables in half on the long side.
2. Place the vegetables on baking paper in a baking tray.
3. Sprinkle parsley over the vegetables, then, if you want, a little salt.
4. Add copious grated bread, then sprinkle Parmigiano cheese all over it.
5. Add enough olive oil to wet all the bread.
6. Bake for about 45 minutes in the oven pre-heated to 170 °C.