Roasted Gratinated Vegetables Recipe (Verdure Grattinate al Forno)
If youโre in search of a healthy and delicious side dish that brings out the best flavors of fresh, seasonal vegetables, look no further than this Roasted Gratinated Vegetables recipe. This Italian classicโVerdure Grattinate al Fornoโis a perfect addition to any meal. With tender zucchini, eggplant, and bell peppers, combined with the rich flavors of Parmesan cheese and a crisp, golden breadcrumb topping, this dish will delight your taste buds and become a favorite in your household.
Ingredients for Roasted Gratinated Vegetables
| Ingredient | Quantity |
|---|---|
| Zucchini | 2 |
| Eggplant | 1 |
| Red bell pepper | 1 |
| Extra virgin olive oil | 20g |
| Salt | To taste |
| Breadcrumbs | 60g |
| Parmesan Reggiano DOP (grated) | 60g |
| Thyme (fresh or dried) | To taste |
| Oregano (fresh or dried) | To taste |
| Black pepper | To taste |
| Extra virgin olive oil (for drizzling) | To taste |
Instructions for Preparing Roasted Gratinated Vegetables
| Step | Instruction |
|---|---|
| 1 | Begin by washing the vegetables thoroughly. Take the eggplant and trim off the ends. Cut it into slices or pieces as preferred. |
| 2 | For the bell pepper, slice off the top, remove the seeds, and cut it into three large sections. Slightly flatten each section with your hands or a knife to allow for even cooking. |
| 3 | For the zucchini, cut off the ends and slice it into rounds about 5-6 mm thick. |
| 4 | Preheat the oven to 180ยฐC (350ยฐF), setting it to static mode (top and bottom heat). Line a baking tray with parchment paper and lightly grease it with olive oil. This will prevent the vegetables from sticking and ensure they cook evenly on all sides. |
| 5 | Arrange the cut vegetables in the baking tray, overlapping them slightly is perfectly fine. Be sure to space them out to ensure they roast evenly. Use a sharp knife to score each piece of vegetable slightly. This helps them cook through and gives them a crispy texture. |
| 6 | Place the tray in the center of the oven and bake for 30 minutes, or until the vegetables are tender but still hold their shape. |
| 7 | While the vegetables are roasting, prepare the breadcrumb mixture. In a medium bowl, combine the grated Parmesan cheese, breadcrumbs, thyme, oregano, salt, and pepper. Mix everything well until it forms a consistent texture. |
| 8 | After 30 minutes, remove the vegetables from the oven. Sprinkle the breadcrumb mixture generously over the roasted vegetables, ensuring each piece is well covered with the cheesy, herbed crust. |
| 9 | Return the tray to the oven and bake for another 10-12 minutes at 180ยฐC (350ยฐF), until the breadcrumbs are golden and crispy. |
| 10 | Once the vegetables are evenly gratinated, switch the oven to the grill setting and move the tray to the top rack. Grill for 2-3 minutes, or until the breadcrumb topping is nicely browned and crisp. |
| 11 | Remove the tray from the oven and let the vegetables cool for a few minutes. Serve immediately, drizzled with extra virgin olive oil for an added touch of flavor. |
Serving Suggestions
These Roasted Gratinated Vegetables can be enjoyed as a standalone dish or as an accompaniment to any main course. Pair them with grilled meats, pasta, or even a simple rice dish. Their light yet savory profile complements almost anything, making them a versatile addition to your culinary repertoire.
This recipe offers a perfect balance of flavor and texture, from the tender roasted vegetables to the crispy, golden topping. The aromatic herbs, combined with the richness of Parmesan, give it an irresistible fragrance and taste. Whether youโre serving it for a casual family dinner or a special gathering, these vegetables are sure to be a hit!
For a twist, feel free to experiment with other vegetables like tomatoes, fennel, or potatoes, and adjust the herbs to your preference. You could even add a dash of balsamic vinegar or a sprinkle of chili flakes for an added kick!
