These verdure gratinate al forno 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.
Wash and clean the vegetables, then cut them into large pieces (read notes).
Make some cross-cuts to the aubergines and zucchini, to 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 season with salt.
Top the vegetables with the breadcrumb mixture.
Add another drizzle of olive oil, making sure that the bread soaks it pretty well.
Cover the tray with foil and place in the preheated oven at 350°F / 175 °C for 20 minutes.
Remove the foil and continue baking for another 20 minutes or until the vegetables are tender and the edges lightly browned.
Serve at room temperature.
Notes
I like to cut the zucchini in half and then lengthwise, making slices almost half-inch (1cm) thick. Then I cut the aubergines the same as zucchini, about half-inch (1cm) thick.Last, I make large strips with the peppers about 1 or 1.5 ” (4-5cm) wide and cut the onions into thick slices.