Italian Veggies Au Gratin

These Italian Veggies au gratin are the perfect side dish for any roasted or grilled meat. The vegetables are topped with a nice crumbly mixture and roasted in the oven. An effortlessly side dish that can be serve at any weekday dinner.

The Italian veggies are also very versatile since you can use the vegetables of your choice, making this dish something to be able to do all year round and not only in summer!

These Italian veggies put me in a good mood. Their brilliant and amazing colors are like a rainbow and a real joy for the eyes whenever you bring them on the table. Whether they are raw or cooked does not make much difference: Veggies are so beautiful!

I am happy when there are vegetables on my table and summer is a good time for this because it is this season that gives us so many delicious and fresh vegetables and they’re also so cheap that it is impossible not to take advantage of this.

Other side dish you might try

Verdure gratinate al forno

One of the most common side dishes for meat and fish in Italy is precisely this dish, called verdure gratinate al forno. These vegetables are prepared with a mixture of breadcrumbs, chopped aromatic fresh herbs, garlic and Parmigiano cheese.

Then they’re drizzle with a very good extra virgin olive oil and pop into the oven! It will take just some minutes to get a delicious and healthy dish, something that’s very common in the Mediterranean cuisine.

What type of vegetables to use

With this recipe you could use any vegetables you prefer. In summer there is more variety but in winter we can also find other types of vegetables that can be used in this recipe, for example cabbage, carrots, potatoes, broccoli, etc.

If it is spring you can also use artichokes, fennels, asparagus, etc. Tomatoes are also a good vegetable to gratin and being available all year round, it is a good idea to try them.

For this particular recipe of Italian veggies I used: Bell peppers, both, red and yellow, zucchini, eggplants and onions. Sometimes is also added to the mix tomatoes and potatoes.

Una variedad de verduras crudas. cortadas y listas para hornear.

Italian Veggies Au Gratin Recipe

The full list of ingredients is below, in the recipe card.

Wash and clean the vegetables, cut them in the format you prefer, I have cut the zucchini in half and then lengthwise, making slices almost half inch (1cm) thick.

Then I cut the aubergines same as zucchini, about half inch (1cm) thick. The peppers can be cut into strips 1 or 1.5 ” (4-5cm) wide and the onions into thick slices.

Make some cross cuts to the aubergines and zucchini, that will help the vegetables to cook evenly.

Aubergines and zucchini already cut. Placed on a marble surface.

Once the vegetables are all cut, you can proceed with the preparation of the bread mixture:

Place the bread cut into pieces, the breadcrumbs, the garlic clove and the fresh herbs in a food processor, add the Parmigiano cheese and blend everything for 20-30 seconds. Set aside.

Mixture of bread and parmigiano on a white bowl.

Oil a baking tray with a good drizzle of extra virgin olive oil, sprinkle with salt.

Arrange the vegetables in a single layer. Drizzle the vegetables with a little extra virgin olive oil and a sprinkle of salt, then top them with the breadcrumb mixture. Add another drizzle of olive oil, making sure that the bread soak it pretty well.

Italian veggies on a baking tray already sprinkled with bread mixture before going into the oven.

Cover the tray with aluminium foil and place in the preheated oven at 350°F / 175 °C for 20 minutes.

Remove the aluminium foil and continue baking for another 20 minutes or until the vegetables are tender and the edges lightly browned. Serve the gratin vegetables warm or at room temperature.

Recipe notes

  • If you don’t like the taste of garlic, just leave it out, or if you prefer, you can also add garlic powder instead.
  • A good olive oil is essential for this dish, preferably an extra virgin olive oil.
  • And if you want to enjoy a vegan dish, just take out the Parmigiano cheese and that’s it, you have a wonder vegan side dish!
  • As for the herbs, obviously I recommend using fresh, but if you don’t have them you can also add dried herbs.

How to serve these Italian Veggies

Here is a selection of wonderful main dishes from fellow bloggers that will be perfect to serve alongside these vegetables:

Easiest Chinese Roast Chicken: This Chinese Roast Chicken recipe is so easy to make and only requires 5 ingredients! The Chinese five-spice powder does all of the work to create an amazingly flavorful chicken with juicy meat and crispy skin.

Crown Rib Roast: Crown rib roast that’s been dry rubbed with thyme, sage, seasoned salt, and black pepper then slow roasted in the oven. It’s perfect for large gatherings and holidays!

Slow Roasted Boneless Leg of Lamb: Seasoned with herbs, citrus, and garlic, this perfectly roasted Greek style lamb is melt in your mouth, delicious!

Italian Veggies Au Gratin

These Italian Veggies au gratin are the perfect side dish for any roasted or grilled meat. The vegetables are topped with a nice crumbly mixture and roasted in the oven. An effortlessly side dish that can be serve at any weekday dinner.
PREP 15 minutes
COOK 40 minutes
TOTAL 55 minutes
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Servings: 4

Ingredients 

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large red onion
  • 1 large zucchini
  • 1 large eggplant
  • 1 cup of italian breadcrumbs
  • 2 tbsp of parmigiano cheese (grated)
  • 2 slices of white bread
  • 1 garlic clove (peeled)
  • fresh herbs (parsley, basil, thyme, rosemary)
  • extra virgin olive oil
  • salt

Instructions

  • Wash and clean the vegetables, cut them in the format you prefer, I have cut the zucchini in half and then lengthwise, making slices almost half inch (1cm) thick.
  • Then I cut the aubergines same as zucchini, about half inch (1cm) thick. The peppers can be cut into strips 1 or 1.5 ” (4-5cm) wide and the onions into thick slices.
  • Make some cross cuts to the aubergines and zucchini, that will help the vegetables to cook evenly.
  • Place the bread cut into pieces, the breadcrumbs, the garlic clove and the fresh herbs in a food processor, add the Parmigiano cheese and blend everything for 20-30 seconds. Set aside.
  • Oil a baking tray with a good drizzle of extra virgin olive oil, sprinkle with salt.
  • Arrange the vegetables in a single layer. Drizzle the vegetables with a little extra virgin olive oil and a sprinkle of salt, then top them with the breadcrumb mixture.
  • Add another drizzle of olive oil, making sure that the bread soak it pretty well.
  • Cover the tray with aluminium foil and place in the preheated oven at 350°F / 175 °C for 20 minutes.
  • Remove the aluminium foil and continue baking for another 20 minutes or until the vegetables are tender and the edges lightly browned.
  • Serve the gratin vegetables warm or at room temperature.

notes

  • If you don’t like the taste of garlic, just leave it out, or if you prefer, you can also add garlic powder instead.
  • A good olive oil is essential for this dish, preferably an extra virgin olive oil.
  • And if you want to enjoy a vegan dish, just take out the Parmigiano cheese and that’s it, you have a wonder vegan side dish!
  • As for the herbs, obviously I recommend using fresh, but if you don’t have them you can also add dried herbs.
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