1: Wash and dry the vegetables, then chop them into pieces.
2: Heat 2-3 tablespoons of extra virgin olive oil in a pan and cook the vegetables.
3: Cook the vegetables over high heat for 5 minutes, then add salt and lower the heat, cooking for another 15 minutes.
4: Remove the cooked vegetables from the heat and let them cool, then mash them with a fork.
5: Tear the bread into pieces and place it in a bowl with warm milk, letting it soak for a few minutes.
6: Add the soaked bread and mashed vegetables into the bowl and mix well.
7: Add the whole egg, breadcrumbs, grated Parmigiano Reggiano, a pinch of salt, and mix to combine all ingredients.
8: Shape the mixture into rounds using a cookie cutter or by hand.
9: Heat the same pan used for the vegetables and, when hot, cook the vegetable burgers for about 10 minutes, turning them until lightly golden on the surface.
