Baked Gratin Vegetables

Baked gratin vegetables are a delicious and versatile side dish that can accompany many dishes. Here is the recipe with an Italian touch.

Ingredients

• 1 large eggplant
• 2 medium zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 2 ripe tomatoes
• 200 g of potatoes
• 100 g of grated Parmesan cheese
• 100 g of breadcrumbs
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Aromatic herbs of choice (rosemary, thyme, basil, oregano)

Preparation

1. Preheat the oven to 180 °C.
2. Wash and cut the vegetables into slices or rounds about 0.5 cm thick, trying to keep a uniform thickness for even cooking.
3. Peel the potatoes and cut them into thin slices.
4. In a bowl, mix the Parmesan with the breadcrumbs and chopped aromatic herbs.
5. Peel and finely slice the garlic cloves.
6. Grease a baking dish with a little oil and arrange a layer of vegetables alternately, sprinkling each layer with salt, pepper, and sliced garlic.
7. Once you have arranged half of the vegetables, sprinkle with half of the Parmesan, breadcrumbs, and aromatic herbs mixture.
8. Complete with the remaining vegetables and finish with the rest of the Parmesan and breadcrumb mixture.
9. Drizzle the surface with a stream of extra virgin olive oil.
10. Bake the gratin vegetables for about 40-45 minutes or until they are golden and crispy on the surface.

Tip: You can vary the vegetables based on preferences and seasonality, and for a richer touch, you can add diced mozzarella between the layers of vegetables.

Curiosity

“Gratin” is a French term that refers to the formation of a golden crust on the surface of a dish, thanks to the use of breadcrumbs and cheese. In the case of gratin vegetables, this process not only adds flavor but also provides a pleasant variety of textures.