Vegetable meatballs

Soften the breadcrumbs by soaking them in water or milk.

Thinly slice the leftover vegetables – they can be grilled or fried – and combine them with the squeezed bread. Add the beaten eggs, grated cheese, and chopped basil leaves to the mixture, then season with salt and pepper. If the mixture is too soft, add some breadcrumbs.

Shape small meatballs with your hands, dust them with a little flour, and fry them in a pan until golden brown. Enjoy them plain or serve them with tomato sauce or pesto.