Oven-baked gratin vegetables are a quick and easy side dish, perfect to pair with meat or fish dishes. In this recipe, I used zucchini, eggplant, and carrots, but you can use any other vegetables you like. To add flavor, I used various herbs like thyme, sage, and rosemary. These vegetables will be soft inside but crispy outside, really delicious! Light, very tasty, and they go well with everything. If you like tasty side dishes prepared in the oven, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing oven-baked gratin vegetables
- 1 zucchini (large)
- 1 eggplant
- 3 carrots
- 5 tablespoons breadcrumbs
- 2 tablespoons Pecorino Romano (grated)
- to taste salt
- to taste pepper
- to taste herbs (sage, thyme, rosemary)
- to taste extra virgin olive oil
Tools
- Baking Tray
- Knife
- Cutting Board
- Parchment Paper
Steps to make oven-baked gratin vegetables
To prepare oven-baked gratin vegetables, first take a zucchini, wash it well, and remove the ends. Then cut the zucchini in half and then into sticks, not too thick. Do the same with the eggplant; wash it well, remove the external parts and cut it first into slices and then into sticks. Now take the carrots, peel them, remove the ends, and first cut them into pieces, then into stick shapes. Put all the chopped vegetables in a large bowl, add extra virgin olive oil, 5 tablespoons of breadcrumbs, 2 tablespoons of grated Pecorino, season with salt and pepper, and add herbs to taste. I used the pre-mixed jar ones, but if you want, you can take rosemary and sage and chop them finely. If you like, you can also add some dried oregano.
Mix everything well with a wooden spoon, so they are well flavored. In the meantime, preheat the oven to 392°F (200°C) fan mode.
Take a baking tray and line it with a sheet of parchment paper. Pour in the vegetables, drizzle them again with some extra virgin olive oil, and when the oven is hot, bake the vegetables for about 20/25 minutes, depending on your oven; they should be nicely golden.
Take them out of the oven and let them cool slightly before serving. Your vegetables are ready to be enjoyed! Perfect to pair with meat or fish dishes.
Storage and Tips
It’s always best to eat them immediately as they will be nice and crispy, but they are also good the next day; if possible, reheat them in the oven for a few minutes.
You can store them in the refrigerator for 1 day.
If you like, you can also add red onions to the vegetables for even more flavor.
FAQ (Questions and Answers)
Can I use grated Parmesan instead of Pecorino?
Of course, absolutely yes.
