Mixed vegetables gratin baked, a quick and tasty fridge-emptying recipe. To be honest, I had to prepare a vegetable side dish for 8 people, but I didn’t have enough of the same vegetables at home to make an abundant side dish for everyone. So, here’s the idea to put all the vegetables left in the fridge at the end of the week on a baking tray. I had one fennel – 5 carrots – one zucchini – a nice sweet potato and some leftover cherry tomatoes that are never missing in my fridge. So, here’s my tray of mixed vegetables gratin baked. I prepared them in a rush, last minute, just before dinner. I didn’t even think to record the preparation, but before transferring them to a nice serving dish, I thought to take a couple of photos, professional deformation. When I brought them to the table, they were literally devoured. Everyone took another serving, and I happily gave the recipe to my guests who were asking for it, so here I am, sharing it with you too. I’m sure you’ll like it, and yes, I think I’ll make it again soon so I can also prepare the video recipe, although it’s really easy. Of course, you can also add other vegetables, like broccoli and cauliflower, pumpkin, onion, potatoes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Mixed Vegetables Gratin Baked
- 1 fennel
- 5 carrots
- 1 sweet potato
- 1 zucchini
- 10 cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons breadcrumbs (gluten-free)
- 1 tablespoon parmesan cheese
- to taste curry powder
- to taste salt
- to taste oregano
- to taste rosemary
Tools to prepare Mixed Vegetables Gratin Baked
- 1 Bowl
- 1 Peeler
- 1 Knife
- 1 Baking Tray
- 1 Spoon
- 1 Baking Paper
Steps to prepare Mixed Vegetables Gratin Baked
Let’s start peeling the carrots with a peeler, cut them into rounds or sticks, I do a bit of both to give some variety to my tray. Wash them and put them in a bowl. Microwave for 2-3 minutes at 1000 watts without adding anything. Make sure to use a microwave-safe bowl.
Peel a nice sweet potato; if it’s small, use a couple, peel them, cut in half lengthwise, and then slice. Place in the bowl with the microwaved carrots.
Clean and slice the fennel, wash it, and add to the other vegetables. Slice the washed zucchini, first lengthwise and then into slices, not too thin. Add the washed and halved cherry tomatoes. If you have pumpkin or broccoli, they can be added. Broccoli, being a bit tougher, can also be microwaved with the carrots. You can use only winter vegetables or a mix, like I did, great with eggplant and peppers, zucchini and potatoes, potatoes and peppers, onions and pumpkin, there’s room for creativity.
Season with olive oil, salt, curry powder, oregano, and finely chopped rosemary on a cutting board, mix with a spoon. Add a mix of breadcrumbs and parmesan cheese, mix well to coat all the vegetables.
Spread the vegetables on the baking tray lined with baking paper. Bake in a preheated ventilated oven at 425-445°F for about 20-30 minutes. When the vegetables are tender, turn off the oven and serve your mixed vegetables gratin baked. I assure you they’re delicious, even the sweet potato is amazing baked like this, I can’t wait to make them again.
