This vegetable gratin is a simple and delicious recipe. I made it in no time, using my favorite vegetables. All you have to do is cut them into pieces and cover them with breadcrumbs, then bake them in the oven. It’s a very easy preparation, and anyone can do it right the first time. Once your vegetables are baked au gratin, enjoy them as an accompaniment to your meat or fish dishes. They’re also excellent on their own, hot or cold. Choose the vegetables you like and follow me into the kitchen! I’ll show you how to make this light and delicious recipe in no time.
Preparation: 5-10 minutes
Cooking time: 25-30 minutes
Serves: 4 people
Ingredients
1 round eggplant
1 yellow bell pepper
1 red bell pepper
12 Piccadilly tomatoes
Extra virgin olive oil to taste
q.s breadcrumbs
Parsley to taste
Basil to taste
Salt to taste
Oregano to taste
Preparation
How to make vegetable gratin
Start by washing the vegetables. Cut eggplants into chunks and peppers into strips, after removing internal filaments and seeds. Slice the cherry tomatoes.
In a bowl, mix the breadcrumbs with the chopped parsley, basil and oregano. Add a little salt and mix well.
Place the vegetables on a plate and season with oil and salt. Add the herbed breadcrumbs and mix well. Take a baking sheet. Line with parchment paper and lightly grease. Arrange the vegetables and drizzle with oil. Bake in a preheated oven at 190° for approx. 25-30 minutes.
Once the vegetable gratin is cooked, serve with basil leaves, parsley and oregano to taste.