The oven-baked gratin vegetables are a rich and colorful side dish, ideal to serve with meat, fish, or cheese dishes. These vegetables are baked with a breadcrumb, Parmesan, aromatic herbs, and spice coating; this coating gives the vegetables crunchiness and flavor, making them very tasty. With these oven-baked gratin vegetables, you will make a great impression, word of Libellula!
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Oven Vegetables: Fun and Tasty Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
Ingredients
- 2 Zucchini (about 5 oz)
- 1 Large Round Eggplant
- 1 Red Bell Pepper
- 10 Cherry Tomatoes
- as needed Extra Virgin Olive Oil
- 1/8 cup Breadcrumbs
- 1 tablespoon Parmesan Cheese
- 1 sprig Thyme
- 1 sprig Rosemary
- 1 bunch Parsley
- leaves Sage
- 1 bunch Chives
- 1 sprig Oregano
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Turmeric
Preparation
To prepare the oven-baked gratin vegetables, wash and clean the vegetables. Take the zucchini, remove the ends, and cut them into 1/4-inch thick slices. Do the same with the eggplant: make small cuts in the center of each slice with a knife. Slice the cherry tomatoes as well.
Remove the stem and seeds from the bell pepper, remove the internal filaments, and cut it into strips about 1/4 inch wide.
Take a baking tray and line it with parchment paper. Then arrange the cut vegetables, slightly overlapping them. Drizzle the vegetables with a bit of extra virgin olive oil.
In a bowl, combine the breadcrumbs with the grated Parmesan, mix with a spoon, and add the spices. Chop the aromatic herbs and add them to the breadcrumb mixture, mixing well and adjusting the salt if necessary.
Distribute the coating over the vegetables and bake in a preheated oven at 392°F for 40 minutes, or until golden. Serve and enjoy!
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