Oven-baked gratin vegetables with onion are a tasty and different way to serve peppers, zucchini, tomatoes, and potatoes.
They are quick to prepare, and once ready, they can be kept in the fridge for a few days without losing their flavor, perhaps even becoming more flavorful.
The onion adds sweetness and an extra boost of flavor to the dish, while the crunchy breadcrumb topping enriched with cheese covers the vegetables and is delicious on its own.
In short, if you haven’t tried this preparation yet, I recommend introducing it to some lunch or dinner occasion, and you’ll understand what a good and versatile dish it is.
Especially in the summer, it can be prepared hours in advance of when you intend to serve it, allowing you to enjoy this side dish, which can also be an appetizer, at the most pleasant temperature, with flavors having time to settle, resulting in even better and more distinct tastes.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 424.37 (Kcal)
- Carbohydrates 49.44 (g) of which sugars 11.12 (g)
- Proteins 16.37 (g)
- Fat 18.93 (g) of which saturated 5.15 (g)of which unsaturated 2.77 (g)
- Fibers 8.02 (g)
- Sodium 568.84 (mg)
Indicative values for a portion of 165 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
- 2.8 oz onion (copper-skinned)
- 3 peppers (medium)
- 7.1 oz tomatoes (Piccadilly or cherry)
- 2 zucchini
- 3 potatoes (small yellow-fleshed)
- 5 oz breadcrumbs
- 2.1 oz Grana Padano cheese (grated)
- to taste fine salt
- to taste extra virgin olive oil
- to taste sage (dried)
- to taste rosemary
- to taste black pepper
Tools
- Baking pan non-stick 11×15 inches
- Cutting board
- Knife for vegetables
- Spoon wooden
- 1 Peeler
Steps
Prepare the oven-baked gratin vegetables with onion by cleaning the peppers, removing the stem and inner filaments, and then cutting them into strips using a vegetable knife and cutting board.
For the zucchini, remove the two ends and slice them into rounds about 1/8 inch thick.
Cut the tomatoes in half and arrange them on a baking pan with the cut side facing up. If the tomatoes are particularly seedy, remove at least some of the seeds.
Peel the potatoes and also cut them into slices 1/8 inch thick maximum.
Keep in mind that for the potatoes and zucchini, it’s important to make thin slices to facilitate cooking.
Arrange everything on the baking pan, avoiding excessive overlapping.
On top of the peppers, zucchini, tomatoes, and potatoes, evenly distribute the onion cut into rings or pieces.
Cover with breadcrumbs seasoned with grated cheese, salt, rosemary, sage, and black pepper. Finish with a generous drizzle of oil.
Bake for about half an hour, or a little more, on the middle/lower level of the preheated oven at 392°F, in static mode.
In the last few minutes, if desired, switch to the fan mode to promote the formation of a crispier crust.
Turn the vegetables several times during cooking with a wooden spoon, and especially when they are almost ready, handle them delicately.
The oven-baked gratin vegetables with onion are now ready.
They can be stored in the fridge, in an airtight container, for a couple of days.
They can be stored in the fridge, in an airtight container, for a couple of days.
They can be stored in the fridge, in an airtight container, for a couple of days.
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