Italian-style gratinated vegetables

Ingredients

• 1red pepper
• 1yellow pepper
• 1 largered onion
• 1 largecourgette
• 1long aubergine
• 110 g (1 cup)breadcrumbs
• 2 tablespoonsgrated Parmigiano
• 2 slicessliced bread
• 1 clovegarlic
• to tastefresh herbs, such as parsley, basil or thyme
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Prepare the vegetables

   Wash and peel the vegetables, then cut them into your preferred shapes. Make crosswise cuts in the aubergine and courgette to help them cook through.

2. 2

   Make the topping

   Put the sliced bread, breadcrumbs, peeled garlic and well-washed, dried herbs in a food processor. Add the Parmigiano and process for 20–30 seconds. Set aside.

3. 3

   Oil the tray

   Pour a little olive oil onto an oven tray and spread it over the surface. Sprinkle with a little salt.

4. 4

   Arrange and coat

   Arrange the vegetables in a single layer. Drizzle with a little olive oil, sprinkle with salt, then cover with the breadcrumb mixture.

5. 5

   Bake covered

   Drizzle over more olive oil, making sure the breadcrumbs are well moistened. Cover the tray with foil and bake in a preheated oven at 175°C for 20 minutes.

6. 6

   Finish baking

   Remove the foil and bake for a further 20 minutes, or until the vegetables are tender. Leave them in the oven until they have cooled to lukewarm, then serve warm or cold.

What are Italian-style gratinated vegetables?

Gratinated vegetables are baked beneath a savoury topping that becomes golden as it cooks. This Italian-inspired version pairs peppers, red onion, courgette and aubergine with Parmigiano, breadcrumbs and fresh herbs.

The mix of soft vegetables and crisp, garlicky crumbs makes a versatile side dish. A single layer gives the vegetables room to cook evenly beneath the topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 12g protein, 59g carbs, 12g fat.

The breadcrumbs and sliced bread provide most of the carbohydrate, while olive oil contributes most of the fat. The vegetables and Parmigiano add some fibre and protein, though this is primarily a side dish; pair it with a protein-rich main and keep the oil drizzle measured if you want a lighter plate.

Choosing and preparing the vegetables

Even pieces: Cut the vegetables into similar-sized shapes so they cook at a similar pace. The recipe leaves the exact format to you, so slices or chunks both work.

Crosswise cuts: Score the courgette and aubergine as directed to help heat reach the centres. Wash and peel the vegetables before cutting.

Building the breadcrumb topping

Two kinds of bread: Breadcrumbs give the topping its base, while the sliced bread adds a softer, coarser texture once processed together. Use a food processor for 20–30 seconds, stopping when the mixture is finely combined.

Herbs and cheese: Dry the washed herbs well before blending so they do not make the crumbs damp. Parmigiano and garlic bring savoury flavour to the mixture.

Getting the texture right

Oil coverage: Drizzle oil over the vegetables and topping, taking care to moisten the breadcrumbs well. This helps the topping bake rather than stay dry.

Tenderness: After removing the foil, bake until the vegetables are tender. The topping should have had time to dry and colour; check the vegetables with a knife before taking the tray out.

Why bake it in two stages?

Covered first: The first 20 minutes under foil gives the vegetables time to soften without exposing the crumb topping to the full bake from the start.

Uncovered finish: A further 20 minutes without foil lets the topping bake through. The recipe then rests the tray in the oven until the vegetables are lukewarm.

Serving and pairing

With a main: Serve the vegetables warm or cold beside grilled or oven-roasted meat, as suggested in the original recipe. They also work as part of a spread of simple sides.

Make ahead: Because the dish can be served cold, it is convenient to prepare before serving. Let it cool as directed rather than expecting a piping-hot gratin.

Recipe notes & tips

• Cut the vegetables to a similar size for more even cooking.
• Dry the fresh herbs thoroughly before adding them to the food processor.
• Spread the vegetables in one layer rather than piling them up.
• Moisten the breadcrumb topping evenly with olive oil before covering the tray.
• Check the aubergine and courgette for tenderness after the uncovered baking stage.
• Let the tray cool in the oven until lukewarm, as the method specifies.

Variations

• Change the herbs: Use parsley, basil, thyme or a mixture of the fresh herbs you have.
• Add a little chilli: Blend a small amount of chilli with the topping for gentle heat.
• Use other peppers: Keep the same quantity but choose whichever colours are available.
• Make the topping coarser: Pulse the food processor briefly and stop before the crumbs become very fine.
• Serve as a main: Pair a larger portion with beans or another protein-rich accompaniment.

Common mistakes to avoid

• Crowded tray: The vegetables may cook unevenly; spread them in a single layer.
• Wet herbs: Excess water can dampen the crumb mixture; dry the herbs well after washing.
• Dry topping: Breadcrumbs can stay powdery; drizzle oil over them until well moistened.
• Skipping the foil: The first covered stage helps the vegetables soften; keep the tray covered for the first 20 minutes.
• Removing it too soon: Aubergine and courgette may still be firm; bake uncovered until the vegetables are tender.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven until warmed through, or serve cold as the recipe suggests.

Frequently asked questions