Baked au gratin vegetables for a simple side dish or a light and tasty vegetable second course. The advice for the hotter days is always to drink a lot, eat lots of vegetables and fruit. And so the recipe I want to tell you today fits perfectly. Lots of vegetables simply baked au gratin that everyone likes. I used eggplants, yellow and red peppers, onions, cherry tomatoes, and zucchini. But you can vary using the vegetables you prefer or maybe the ones you have in the fridge. Mix everything in a bowl with the breading and straight into the oven. An air fryer would also work, but I always make a large quantity, and fryers are always less capacious than an oven. Don’t miss the recipe for Sweet and Sour Eggplants and the recipe for Stuffed Horn Peppers. Let’s then get into the kitchen and prepare the Baked au gratin Vegetables together
AND DON’T MISS THESE RECIPES TOO:
- PEPPERS AND POTATOES IN A PAN the simple and perfect recipe
- EGGPLANT TOWERS BAKED with mozzarella and tomato
- BAKED ZUCCHINI WITH PARMESAN 2 ingredients for the best zucchini you've ever tasted
- QUICK RECIPES WITH PEPPERS recipes not to miss
- BAKED ONIONS WITH CHEESE only 2 ingredients for the recipe everyone wants
- Difficulty: Easy
- Cost: Economic
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 97.43 (Kcal)
- Carbohydrates 12.54 (g) of which sugars 3.88 (g)
- Proteins 4.48 (g)
- Fat 3.81 (g) of which saturated 1.36 (g)of which unsaturated 0.89 (g)
- Fibers 2.45 (g)
- Sodium 159.13 (mg)
Indicative values for a portion of 150 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 of Baked Vegetables
- 1 eggplant
- 1 yellow pepper
- 1 red pepper
- 3.5 oz onions
- 14.11 oz zucchini
- 7.05 oz cherry tomatoes
- 2.47 oz breadcrumbs
- 1.76 oz grated parmesan cheese
- to taste extra virgin olive oil
- to taste salt
How to prepare Baked Vegetables
Wash the eggplant, cherry tomatoes, peppers, and zucchini. Clean all the vegetables, including the onions. Cut all the vegetables into small pieces.
Place all the vegetables in a bowl. Add 3-4 tablespoons of extra virgin olive oil and mix with 2 tablespoons to coat all the vegetables. Add a pinch of salt, the grated parmesan cheese, and the breadcrumbs. Mix with 2 tablespoons to cover all the vegetables with the breading.
Transfer all the vegetables to a greased baking dish or lined with baking paper. Arrange them in a not too thick layer. A drizzle of oil on the surface. Bake the Vegetables in a static oven at 375°F for 25 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there are leftover vegetables, store them in a container in the fridge for 1-2 days
Don’t miss the recipe for Stuffed Peppers
