Gratinated Peppers, Eggplants, and Zucchinis. A simple side dish that can be prepared quickly and presented in many variations.

Gratinated vegetables are a light yet flavorful side dish, ideal for meat, fish dishes, or even just to accompany cheese or a nice omelet.

This recipe was born out of the need to use some vegetables I had in the fridge, a problem that seems to occur often.

Maybe I should buy a bit less vegetables!

The special breading of breadcrumbs, aromatic herbs, and Parmesan gives zucchinis, eggplants, peppers, and onions a special taste with a crunchy touch.

They are excellent hot but even at room temperature they are delicious, so they can also be prepared in advance.

Now, all you need to do is open the fridge and decide which vegetables to prepare. You can also use carrots, potatoes, pumpkin, fennel, cauliflower, and tomatoes, and each time you’ll bring a mix of flavors and colors to the table following the seasons.

The quantity of vegetables is indicative; obviously, you can replace some vegetables with others. For example, if you don’t like zucchinis, you can replace them with more peppers or eggplants, so don’t put limits on creativity and your taste!

If you particularly love vegetarian cuisine or a healthy diet mainly composed of vegetables, I also suggest you take a look at these recipes

You can put the ingredients in one large baking tray or divide them into four smaller casseroles, so everyone will have their portion ready.

Recipe with two cooking modes: oven or air fryer.

Enjoy them hot and freshly made, when the gratin is crunchy, and our dish will be a hit.

If you want to try it right away, here is the list of ingredients.

Gratinated Peppers, Eggplants, and Zucchinis

Difficulty: Very easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 2People
Cooking methods: Electric oven, Air frying
Cuisine: Italian
Seasonality: All seasons

187.66 Kcal

calories per serving

Info Close

Energy 187.66 (Kcal)
Carbohydrates 20.07 (g) of which sugars 6.29 (g)
Proteins 8.86 (g)
Fat 9.55 (g) of which saturated 3.36 (g)of which unsaturated 1.86 (g)
Fibers 5.91 (g)
Sodium 820.97 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Gratinated Peppers, Eggplants, and Zucchinis

1 eggplant (large or round or long)
1 yellow pepper
1 red pepper
2 zucchinis (or round or long)
2 fresh spring onions
10 piccadilly tomatoes
as needed breadcrumbs
3 tablespoons Parmesan
1 bunch parsley
as needed salt
oregano (optional)
extra virgin olive oil (spray)

Tools

Air fryers
Air fryer papers

Steps

Gratinated Peppers, Eggplants, and Zucchinis

To prepare the gratinated vegetables, start by washing the vegetables.
Cut the eggplants and zucchinis into chunks, and the peppers after removing internal filaments and seeds. Cut the tomatoes into wedges.
Cut the spring onions into chunks or use one Tropea onion.
In a bowl, combine the breadcrumbs with chopped parsley and oregano.
Add a little salt and mix everything well.
Put the vegetables in a bowl and season them with oil and salt, add the breadcrumb mixture, and mix everything well.
Oven cooking. Take a baking tray, put a sheet of parchment paper inside, pour a little oil, and put the vegetables. Spread them well over the entire tray, drizzle a little oil on top, and bake in a preheated oven at 375°F for about 25-30 minutes.
Air fryer cooking. Place the vegetables inside your air fryer and oil them, preferably using a spray diffuser to distribute the oil evenly.
Cook the vegetables at 350°F for about 25 minutes.
Occasionally stir the vegetables and continue cooking until they are well-cooked and gratinated.
Of course, always check as both the oven and fryer can vary cooking times.
Serve them hot at the table.
Once the vegetables are cooked, serve them with parsley leaves on top if desired; you’ll find them so good that they’ll disappear from the table in no time.
Enjoy your meal.