The baked tuna vegetables they are a nice idea for a tasty, versatile appetizer and to be prepared without too much effort. Once the vegetables are cleaned and the pan is composed, you can put everything in the oven to cook au gratin, while you do something else, maybe relaxing with a good book. You will find a dish rich in taste, which depending on the quantities you can also use as a second course with a side dish, making it a single dish with the addition of a little bread.
Not only that, but you can also vary the composition to use this recipe as recycling idea for all the vegetable remnants you find in the fridge. You can vary the proportion, or just the vegetables (peppers, tomatoes, broccoli …), as well as the type of cheese (caciocavallo, emmental, brie …), or maybe add flavors (rosemary, thyme, paprika … ) to try a different dish every time!
First wash the vegetables, peel them and cut them into chunks.
Arrange them in a pan suitable for the oven, season with salt and oil and mix them.
Sprinkle them with breadcrumbs and a little oil and cook for 20-25 minutes in a preheated convection oven at 200 ° C.
When the breading starts to brown, take out of the oven, sprinkle with well drained and crumbled tuna and diced scamorza and cook for 5-10 minutes, until the cheese is well melted.
The baked tuna vegetables are ready, serve hot or warm to keep the cheese stringy.
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