INGREDIENTS

• 1 roll of shortcrust pastry, rolled out
• 150 g Grana Padano PDO Riserva over 20 months
• 1 aubergine
• 1 yellow pepper
• 1 red pepper
• 4 courgettes
• 1 red onion
• 1 bunch basil
• 1 tablespoon extra virgin olive oil salt and pepper to taste

Preparation:
Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.
Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.
Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.