Oven-baked gratinated vegetables

Ingredients

• 2courgettes
• 1aubergine
• 1red pepper
• 20 gextra-virgin olive oil
• to tastefine salt
• 60 gcoarse breadcrumbs
• 60 gParmigiano Reggiano DOP, for grating
• to tastethyme
• to tastemarjoram
• to tastefine salt
• to tasteblack pepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Prepare the vegetables

   Wash the vegetables. Trim the aubergine and cut it lengthways into 7–8 mm slices. Remove the top and seeds from the pepper.

2. 2

   Cut the pepper

   Divide the pepper into 3 large pieces and remove the inner white ribs. Flatten the pieces slightly, then trim the ends off the courgettes.

3. 3

   Arrange the vegetables

   Cut the courgettes into 5–6 mm slices. Line a baking tray with baking paper and brush it with oil so the vegetables are seasoned underneath too. Arrange the vegetables on the tray; slight overlapping is fine.

4. 4

   Season and bake

   Make small incisions in the vegetables with a knife, then season with salt and oil. Bake on the middle shelf of a preheated fan-free oven at 180°C for 30 minutes. Meanwhile, put the grated cheese and coarse breadcrumbs in a bowl.

5. 5

   Mix the topping

   Add the herbs, salt and pepper to the bowl and mix. After the vegetables have baked for 30 minutes, take the tray out of the oven.

6. 6

   Grill until golden

   Scatter the breadcrumb mixture over the vegetables and drizzle with a little oil. Bake for another 10–12 minutes at 180°C, then move the tray to the upper part of the oven and grill for a couple of minutes, until well browned. Remove from the oven and serve.

What are oven-baked gratinated vegetables?

This is a baked vegetable side dish finished with a gratin-style topping of breadcrumbs, cheese and herbs. The Italian ingredients, including Parmigiano Reggiano, give it a Mediterranean feel.

This version works by baking the vegetables first, then adding the topping near the end. That helps the vegetables soften before the breadcrumb layer browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 423 calories, 0g protein, 33g carbs, 25g fat.

The breadcrumbs provide most of the carbohydrates, while the olive oil and Parmesan contribute much of the fat. Parmesan also contributes protein, although the supplied per-serving nutrition lists protein as 0 g. To balance the plate, serve the vegetables with a protein-rich main and an extra portion of vegetables or salad.

Choosing and cutting the vegetables

Aubergine: cut it lengthways into 7–8 mm slices, as directed, so the pieces sit flat on the tray.

Courgettes: slice them 5–6 mm thick. The thinner slices cook more quickly than the aubergine, so arrange the pieces evenly and check them as they bake.

Red pepper: remove the seeds and inner ribs, then flatten the three pieces slightly so they are easier to arrange.

Getting the topping right

Breadcrumbs: coarse crumbs add a more substantial texture than fine ones. Mix them with the grated Parmesan and herbs before scattering the mixture over the vegetables.

Cheese: grate the Parmesan before mixing so it is distributed through the crumbs. Add only a light drizzle of oil over the topping, as the vegetables are already seasoned with oil.

Baking and browning

First bake: cook the seasoned vegetables on the middle shelf at 180°C for 30 minutes. They should have softened before you add the breadcrumb mixture.

Final bake: return the tray to the oven for 10–12 minutes at the same temperature. Finish on the upper shelf under the grill for a couple of minutes, watching closely as the topping can brown quickly.

Checking texture and doneness

Vegetables: they should be tender when pierced with a knife, without losing their shape completely. If a thicker piece needs longer, give it a little more time before serving.

Topping: look for a well-browned surface rather than relying only on the timer. Keep an eye on the tray during grilling to prevent the crumbs from catching.

What to serve alongside

As a side: serve the vegetables with grilled fish, chicken or a bean dish. Their herby, cheesy topping works well alongside simply seasoned mains.

For a fuller plate: add a grain such as cooked barley or rice, or serve with crusty bread. These additions are not part of the recipe itself.

Recipe notes & tips

• Use a baking tray large enough to arrange the vegetables without heavily piling them up.
• Brush oil across the baking paper so the vegetables are seasoned underneath as well.
• Keep the vegetable slices close to the specified thickness so they cook at a similar pace.
• Grate the Parmesan shortly before mixing it with the breadcrumbs.
• Stay near the oven while the grill is on, as the topping can brown quickly.

Variations

• Add garlic: mix a little finely chopped garlic into the breadcrumb topping.
• Change the herbs: use oregano in place of some of the thyme or marjoram.
• Add chilli: stir a pinch of chilli flakes into the breadcrumb mixture.
• Use another hard cheese: replace the Parmesan with a similarly firm, grated cheese.
• Serve as a main: add cooked chickpeas alongside the vegetables at the table.

Common mistakes to avoid

• Uneven slices: cut the vegetables to the specified thickness so they cook more evenly.
• Crowded tray: arrange the vegetables with only slight overlap, as in the method, to help them bake rather than steam.
• Topping added too soon: wait until the first 30-minute bake is complete before scattering on the crumbs.
• Over-grilling: check the tray during the final couple of minutes and remove it once the topping is browned.
• Skipping the tray oil: brush the baking paper with oil so the undersides are seasoned too.

How to store

Cool leftovers, transfer them to an airtight container and refrigerate for up to 3 days. Reheat in an oven until hot; the topping may soften after storage.

Frequently asked questions