Au gratin Vegetables

Au gratin vegetables are a tasty and versatile side dish, excellent to pair with meat or fish dishes. Here’s how to prepare them Italian style.

Ingredients

• 1 eggplant
• 2 zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 150 g of cherry tomatoes
• 100 g of grated Parmesan cheese
• 100 g of breadcrumbs
• Extra virgin olive oil
• Garlic (1 clove)
• Salt and pepper to taste
• Aromatic herbs (thyme, rosemary, oregano) to taste

Preparation

1. Wash all the vegetables. Slice the eggplants and zucchinis into approximately half a centimeter thick slices. Cut the bell peppers into strips and the cherry tomatoes in half.
2. In a heated non-stick pan, grill the eggplants and zucchinis on both sides until slightly golden. This step is not necessary for the bell peppers and cherry tomatoes.
3. Arrange the vegetables in a baking dish, alternating them by type and color, creating a colorful and varied effect.
4. In a bowl, mix the Parmesan cheese with the breadcrumbs, finely chopped garlic, minced aromatic herbs, salt and pepper to taste, and a drizzle of oil to create a flavorful “breadcrumb crust.”
5. Evenly sprinkle the Parmesan and breadcrumb mixture over the vegetables in the dish.
6. Bake in a preheated oven at 180 °C for about 20-25 minutes or until the surface of the vegetables is golden brown and crispy.
7. Remove the au gratin vegetables from the oven and serve them hot or at room temperature.

Curiosity

Au gratin vegetables are a classic of Mediterranean cuisine. The gratin crust, obtained with the use of cheese and breadcrumbs, gives the vegetables a pleasant crispiness and flavor. Moreover, this cooking method allows for preserving most of the nutritional properties of the vegetables, making the dish not only tasty but also healthy.