- Preparation time: 20 minutes
- Cooking time: 45 minutes
- difficulty: Very low
How to prepare gratinated vegetables
Le gratinated vegetables They're always a useful way to use up leftovers (so you don't have to follow the ingredients to the letter, just take inspiration from the recipe) and combine them into a dish that makes an excellent side dish. Or even a main course, for example, at lunchtime.
Ingredients
- 200 g of zucchini
- 200 g of eggplant
- 200 g potatoes
- 200 g of onions
- 200 g of pumpkin
- 100g of cherry tomatoes
- 100 g of stale bread
- Rosemary
- Sale
- Extra virgin olive oil
Preparation
- lavare the vegetables.
- To peel the potatoes and onion, remove the ends of the courgettes and aubergines and remove the outer part of the pumpkin.
- To cut all in slices about half a centimeter thick.
- Arrange the vegetables in a baking pan greased with a little oil, without overlapping them too much.
- Add the cherry tomatoes cut in half, salt and oil.
- Coprire with aluminum foil and cook in a preheated static oven at 1800 for about 25 minutes.
- Meanwhile, blend bread with rosemary and oil.
- Extract Remove the vegetables from the oven, check that they are well softened and cover them with breadcrumbs.
- To put away back in the oven, cooking for another 20 minutes or so.
Read also:
- Cream of Broccoli Soup: The Natural Recipe
- Savoy cabbage soup with zucchini and onion: an ancient peasant recipe
- Broad bean soup with honey
Recipes
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Gratinated vegetables
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