Cheesy gratinated vegetables

Ingredients

• 380 gbroccoli, before trimming
• 350 gcauliflower, before trimming
• 350 gpotatoes
• 300 gcourgettes
• 300 gcarrots
• 150 gcherry tomatoes
• 220 gsmoked scamorza
• 80 gParmigiano Reggiano DOP
• 50 gbreadcrumbs
• as neededextra-virgin olive oil
• as neededfine salt
• as neededblack pepper

Instructions

1. 1

   Dice the courgettes

   Trim the ends from the courgettes and halve them. Slice, cut into batons, then dice into pieces about 1 cm across.

2. 2

   Prepare vegetables

   Peel and dice the carrots and potatoes in the same way. Roughly chop the cauliflower.

3. 3

   Trim and chop

   Clean the broccoli and divide it into small florets. Halve the cherry tomatoes, then dice the scamorza into pieces of the same size.

4. 4

   Combine the vegetables

   Put the carrots, potatoes, broccoli and cauliflower in a large bowl.

5. 5

   Add cheese and oil

   Add the cherry tomatoes and courgettes, followed by the diced scamorza and a generous drizzle of olive oil.

6. 6

   Season and prepare

   Season with salt and pepper, then mix everything well. Line a baking dish with baking paper and sprinkle half the breadcrumbs over the base.

7. 7

   Top the vegetables

   Spread the vegetables in the dish. Cover with the remaining breadcrumbs and the grated Parmigiano Reggiano.

8. 8

   Bake until golden

   Bake in a preheated conventional oven at 180°C for about 30 minutes. Switch to fan mode with the grill on at 220°C for 5–8 minutes, until well gratinated, then serve.

What is a vegetable gratin?

A gratin is an oven-baked dish finished with a browned topping; the name is associated with the French cooking tradition of creating a crisp surface over tender ingredients. This version layers no sauce: the vegetables bake with cheese, oil and their own moisture.

The mix of potatoes, broccoli, cauliflower, courgettes, carrots and tomatoes gives the dish varied colours and textures. Smoked scamorza melts among the vegetables, while Parmesan and breadcrumbs form the savoury top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 22g protein, 31g carbs, 17g fat.

The potatoes, carrots and breadcrumbs provide most of the carbohydrates, while the scamorza, Parmesan and olive oil contribute much of the fat. The cheeses also supply most of the protein. To balance the plate, serve a moderate portion with a leafy salad or another simple vegetable side.

Choosing and cutting the vegetables

Even pieces: Dice the carrots, potatoes and courgettes to roughly 1 cm so they cook at a similar pace. Keep the broccoli florets small and chop the cauliflower roughly to help the mixture fit together in the dish.

Cheese size: Cut the scamorza into pieces similar in size to the diced vegetables. This helps distribute its melted, smoky flavour throughout the gratin.

Build the crisp topping

Breadcrumb base: A layer of breadcrumbs beneath the vegetables helps absorb some of their moisture as they bake. Sprinkle the rest over the top for a crunchy finish.

Parmesan finish: Grated Parmigiano Reggiano adds a savoury, browned crust. Spread it evenly so the surface colours consistently.

Baking and doneness

First bake: The 30 minutes at 180°C gives the vegetables time to cook through and the scamorza time to melt. The exact result depends on the size of the pieces and the depth of the dish.

Final browning: The 5–8 minutes at 220°C with the fan and grill on finishes the top. Watch closely near the end and take the dish out when the breadcrumbs and cheese are golden.

Seasoning the mixture

Oil and seasoning: Add the olive oil, salt and pepper to the bowl before baking, then mix thoroughly so the vegetables are coated. The scamorza and Parmesan are already savoury, so season gradually and taste a small piece if you like.

Even distribution: Toss the ingredients well before transferring them to the dish. This helps avoid patches with too much cheese or unseasoned vegetables.

Serving ideas

As a main: Serve the gratin hot, once the cheese is melted and the topping has browned. A simple green salad or dressed leafy vegetables make a fresh contrast.

As a side: It pairs well with grilled chicken, fish or beans. Let it rest briefly after baking so it is easier to portion.

Recipe notes & tips

• Cut the potatoes and carrots into evenly sized pieces so they cook at a similar rate.
• Spread the vegetables in a roomy dish rather than piling them too deeply.
• Mix the oil and seasoning through the vegetables before adding them to the dish.
• Grate the Parmesan finely so it covers the breadcrumb topping evenly.
• Keep an eye on the dish during the final grill stage, as the topping can brown quickly.
• Rest the gratin for a few minutes before serving to make it easier to portion.

Variations

• Use other vegetables: Swap in similar quantities of vegetables you already have, cut to a comparable size.
• Change the cheese: Use another good-melting cheese in place of scamorza for a different flavour.
• Add herbs: Mix chopped thyme or rosemary through the vegetables before baking.
• Make it more peppery: Add a little extra black pepper to the bowl before tossing.
• Use gluten-free crumbs: Replace the breadcrumbs with a gluten-free alternative for a gluten-free version.

Common mistakes to avoid

• Uneven chopping: Large potato or carrot pieces may stay firm; cut them to roughly 1 cm.
• Crowding the dish: A very deep layer can cook unevenly; spread the vegetables in a wide baking dish.
• Under-seasoning: Vegetables can taste flat without seasoning; mix salt and pepper through the whole bowl.
• Skipping the base crumbs: The bottom can become wetter; sprinkle half the breadcrumbs over the lined dish first.
• Over-grilling: The cheese topping can darken quickly; watch it closely during the final 5–8 minutes.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Reheat in an oven until hot throughout; the topping will stay crisper than if reheated in a microwave.

Frequently asked questions