Oven-baked gratin mixed vegetables, a quick and tasty ‘clear-the-fridge’ recipe. To be honest, I needed to prepare a vegetable side dish for 8 people, but I didn’t have enough of the same vegetables to make a generous side for everyone. So I came up with the idea of putting all the leftover vegetables I had at the end of the week into a baking dish. I had a fennel – 5 carrots – a zucchini – a nice sweet potato and some leftover cherry tomatoes that I always have in my fridge. So here is my tray of oven-baked gratin mixed vegetables. I prepared them in a rush, at the last minute, just before dinner, so I didn’t even consider recording the preparation, but before transferring them to a nice serving dish, I thought of taking a couple of photos. Professional habit. When I brought them to the table, they were literally devoured, everyone asked for another serving, and I happily shared the recipe with my guests who were asking for it. So here I am, sharing it with you too. I’m sure you’ll like it, and I think I’ll make it again soon so I can also prepare a video recipe, even though it’s really easy. Of course, you can 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: Autumn, Winter, and Spring
Ingredients for Oven-Baked Gratin Mixed Vegetables
- 1 fennel
- 5 carrots
- 1 sweet potato (or yam)
- 1 zucchini
- 10 cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons breadcrumbs (gluten-free)
- 1 tablespoon Parmesan cheese
- to taste curry
- to taste salt
- to taste oregano
- to taste rosemary
Tools to Prepare Oven-Baked Gratin Mixed Vegetables
- 1 Bowl
- 1 Peeler
- 1 Knife
- 1 Baking Tray
- 1 Spoon
- 1 Parchment Paper
Steps to Prepare Oven-Baked Gratin Mixed Vegetables
Let’s start by peeling the carrots with a peeler, cut them into rounds or sticks, I do both to give variety to my tray. Wash them and put them in a bowl. Microwave them for 2-3 minutes at 1000 watts without adding anything to the bowl. Make sure to use a microwave-safe bowl.
Also peel a nice sweet potato; if it’s small, use a couple. Peel, halve lengthwise, and slice them. Add them to the bowl with the microwaved carrots.
Clean and slice the fennel, wash and add it to the other vegetables. Slice the washed zucchini lengthwise, then into slices, not too thin. Add the washed and halved cherry tomatoes. If you have pumpkin or broccoli, you can add them; for harder broccoli, microwave them with the carrots. You can use only winter vegetables or also summer ones, or like I did, a mix. Eggplants and bell peppers, zucchini and potatoes, potatoes and peppers, onions and pumpkin, there’s plenty to play around with.
Season with extra virgin olive oil, salt, curry, oregano, and chopped rosemary on a cutting board, and mix with a spoon. Then add a mix of breadcrumbs and Parmesan cheese, mixing well to coat all the vegetables.
Spread the vegetables on a baking tray lined with parchment paper. Bake in a preheated ventilated oven at 428-446°F (220-230°C) for about 20-30 minutes. When the vegetables are soft, turn off the oven and serve our oven-baked gratin mixed vegetables. They’re delicious, even the sweet potato is amazing baked this way. I can’t wait to make them again.
