Sand-Covered Sauteed Vegetables With Mozzarella Cheese

1. 1

   Saute the thinly sliced onion, celery, and carrots in a saucepan with some oil.

2. 2

   Add the bell pepper cut into strips and saute for a few minutes.

3. 3

   Next add the eggplant cut into small cubes and the cherry tomatoes cut into quarters.

4. 4

   Add the wine and cook until the vegetables are done, season to taste with salt and pepper. Add some water if necessary.

5. 5

   Add the breadcrumbs, stir well to combine, and cook for a few minutes until there is a sand-covered effect.

6. 6

   Sprinkle with the chopped mint.

7. 7

   Assemble by placing some mozzarella cubes in the bottom of the individual cups, a layer of the vegetables, top with some mozzarella cubes and basil leaves.

8. 8

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.