This mixed vegetables au gratin is a simple, genuine, and flavorful side dish and I confess it’s one of my favorites!
Colorful and fragrant, it combines eggplants, bell peppers, tomatoes, zucchini, potatoes, and onions, all baked in the oven with a golden and crispy breading.
A versatile and convivial dish, perfect for accompanying main courses of meat, fish, or cheese and to bring the flavor 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:
Fennel in wedges
Carrots in slices
Broccoli and cauliflower (boiled 5 minutes beforehand)
Radicchio in wedges
Asparagus (in spring)
Pumpkin in slices or cubes (in autumn)
Leeks cut in half or in slices
Whole or large pieces of champignon mushrooms
The mixed vegetables au gratin is a versatile side dish that never tires: 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!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have 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 will be able to read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Always on the THEME of vegetable recipes, here are some recipes just below:
- Difficulty: Very easy
- Cost: Affordable
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggplants (medium)
- 2 bell peppers
- 3 tomatoes (ripe)
- 2 zucchini
- 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 pans
Steps
Wash and cut the vegetables: eggplants in slices, bell peppers in strips, tomatoes in halves, zucchini in rounds, potatoes in thin slices, and onions in rings.
Arrange them on a baking tray covered with parchment paper, making sure not to overlap them.
In a bowl, prepare the breading with breadcrumbs, Parmesan cheese, 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
