First prepare the béchamel sauce, in a small saucepan melt the butter and add the flour, stir with a whisk and after a few moments add the soy-drink in a trickle, stirring continuously so as not to form lumps, adjust the salt, bring to a boil and remove from the heat, add the curry powder and chopped parsley, stir. Spread a layer of béchamel on the edges of a pumcake mold and top with breadcrumbs. Make a layer with the frozen grilled vegetables, salt and sprinkle with a layer of breadcrumbs, spread thin slices of scamorza cheese, and top with béchamel sauce, continue in this way until the ingredients are finished. Bake at 180°C for 30 minutes, serve warm.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”