Crispy baked vegetables, au gratin with breadcrumbs, anchovies, capers, and pine nuts… a quick side dish to prepare, yet very tasty, that goes well with all main courses. The recipe is very easy, and you can personalize it with the seasonal vegetables you have on hand. In my case, I used zucchini and peppers. Try these delicious vegetables and let me know if you liked them!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Energy 94.34 (Kcal)
- Carbohydrates 9.38 (g) of which sugars 2.50 (g)
- Proteins 4.55 (g)
- Fat 5.04 (g) of which saturated 0.71 (g)of which unsaturated 1.75 (g)
- Fibers 2.46 (g)
- Sodium 312.87 (mg)
Indicative values for a portion of 190 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
- 1 bell pepper
- 2 zucchini
- 1 fillet anchovy in oil (to taste)
- 3 tablespoons breadcrumbs
- 1 tablespoon capers
- 1 tablespoon pine nuts
- parsley
- Grana Padano cheese (to taste)
- 1 clove garlic
- extra virgin olive oil
- salt
Tools
- Baking sheet
- Parchment paper
- Pan
Preparation
Clean the bell pepper by removing the inner seeds, wash it, and cut it into pieces.
Wash and trim the zucchini, and cut them into pieces as well.
Place the vegetables in a pan with a drizzle of oil and a pinch of salt (1). Sauté them for 5 minutes over high heat, then transfer them to a plate.
In the same pan, put a clove of garlic, an anchovy fillet, and another drizzle of oil. Melt the anchovy over low heat, then add the breadcrumbs and toast them for a few seconds. Add the capers and pine nuts, let them flavor for a few moments, and then turn off the heat.
Line a fairly large baking sheet with parchment paper. Arrange the vegetables on it and sprinkle them with the seasoned breadcrumbs.
Add chopped parsley and Grana Padano, if desired (2).
Place the tray in a fan oven at 375°F and bake for about 15-20 minutes. If necessary, turn on the grill in the final minutes.
The crispy baked vegetables are ready, you can serve them immediately or let them cool for a few minutes.
Tips and Variations
You can customize the vegetables with what you have available: eggplant, cherry tomatoes, onion, carrots, etc.
The addition of anchovies and Grana is optional. You can substitute the pine nuts with coarsely chopped almonds.
You can gratin the vegetables in an air fryer at 390°F for 7-8 minutes, or until golden to your liking.
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