Vegetable turret "Piccolo Italia"

1. Overview of ingredients.

2. Clean the eggplant and zucchini and cut into thin slices. Clean the spring onions, cut them into 6 cm long pieces and cut the white part in half lengthwise. Cut a lid from each tomato at the base of the stem and put aside. Slice the rest of the tomatoes.

3. Place Arondo Grill on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.

4. As soon as the Audiotherm beeps on reaching the roasting window, set at level 2 and grill prepared vegetable slices and onion pieces on each side for approx. 1 minute. Remove from the Arondo Grill.

5. Drain the mozzarella and cut into very thin slices.

6. Pluck the basil leaves and put them into the Quick Cut, add the pine nuts, lemon juice and vegetable stock. Chop everything very finely and gradually add the olive oil until a uniform light green pesto is obtained.

7. Arrange the slices of vegetables, mozzarella and onion directly in the pot, alternating between four small towers, sprinkling a little Parmesan between the layers. Finally, place a slice of mozzarella on top of the turret.

8. Place Navigenio overhead and set it at high level. As long as Navigenio flashes red/blue, enter approx. 5 minutes to the Audiotherm and gratinate till the Mozzarella melts and is golden brown.

9. To serve, brush the pesto on the plate and a turret of vegetables on top. Finally, place the tomatoes on top and serve warm.