Pan-gratined vegetables without turning on the oven, perfect with the special flavored breadcrumb coating that enhances the taste and freshness of this tasty side dish. Breadcrumbs, spices and two special ingredients with which to fill the vegetables and then gratin them directly in the pan.
The success of this side dish is guaranteed with any vegetables you want to use, including potatoes. Serve these pan-gratined vegetables as an appetizer or to accompany meat and fish or alongside a cheese board. Also try the peppers stuffed with tuna and capers.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Preparation
Wash the chosen vegetables, which in this case for 4 people are:
1 bell pepper, 1 zucchini, 2 friggitelli (sweet Italian frying peppers), 1 potato,
1 onion, 1 small eggplant, 2 red tomatoes.
Cut them into slices about 5/8 inch thick and arrange them in a large skillet greased with a drizzle of olive oil.
Prepare the special breadcrumb coating by mixing together the following ingredients:
about 1 1/4 cups (about 150 g) breadcrumbs, 2 tablespoons mustard, 1 tablespoon balsamic vinegar,
1 bunch chopped parsley, 1 clove garlic, minced, 4 tablespoons olive oil,
salt and freshly ground black pepper to taste.
Spread the breadcrumb coating over the vegetables. Drizzle them with olive oil and add a few tablespoons of water to the bottom of the pan. Cook over low heat for about 30–40 minutes with the lid on and, if necessary, add more tablespoons of water during cooking until the vegetables are cooked and golden.
The recipe for pan-gratined vegetables without the oven ends here. Easy and practical, but if you really want to turn on the oven for a final gratin, place the skillet under the broiler until a golden crust forms on top.
