This mixed vegetables au gratin is a simple, genuine, and tasty side dish, and I confess it’s one of my favorites!
Colorful and fragrant, it combines eggplants, peppers, tomatoes, zucchinis, potatoes, and onions, all baked with a BREADING golden and crispy.
A versatile and convivial dish, perfect to accompany main courses of meat, fish, or cheese and to bring the taste of vegetables to the table in every season of the year.
Variations with other vegetables
You can enrich the gratin with many other seasonal vegetables, for example:
Fennels in wedges
Carrot slices
Broccoli and cauliflower (boiled for 5 minutes first)
Radicchio in wedges
Asparagus (in spring)
Pumpkin in slices or cubes (in autumn)
Leeks cut in half or slices
Whole or large pieces of champignon mushrooms
The mixed vegetables au gratin is a versatile side dish that never gets boring: each season offers different vegetables to gratin and bring to the table with an irresistible crust. Try it and win over family and guests with its simplicity!
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Still on the TOPIC of vegetable recipes, here are some recipes just below:
- Difficulty: Very Easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggplants (medium)
- 2 peppers
- 3 tomatoes (ripe)
- 2 zucchinis
- 2 potatoes
- 2 onions (red or white)
- 8 tablespoons breadcrumbs
- 5 tablespoons grated Parmesan cheese
- 1 clove garlic (finely chopped)
- to taste chopped parsley
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- 3 Baking Trays
Steps
Wash and cut the vegetables: eggplants into slices, peppers into strips, tomatoes in half, zucchinis into rounds, potatoes into thin slices and onions into rings.
Arrange them on a baking tray lined with parchment paper, trying not to overlap them.
In a bowl, prepare the breading with breadcrumbs, Parmesan, garlic, herbs, salt, and pepper.
Sprinkle the vegetables with the breading, pressing lightly, and finish with a drizzle of oil.
Bake in a ventilated oven at 375-390°F for 30 minutes, until the surface is golden and crispy.
Serve your mixed vegetables au gratin hot or warm as a side dish.
Enjoy your meal and happy cooking! Annalisa
