The vegetable gratin is a classic Italian dish where you top your favourite vegetables with seasoned breadcrumbs and then bake them.
They can be served as a side dish, main or even better the day after to fill your sandwich for lunch.
INGREDIENTS (serve 2 ppl)
1 zucchini, cut in half lengthwise
2 truss tomatoes, cut in half
2 field mushrooms
1 onion, peeled and cut in half
1 cup breadcrumbs
2 garlic cloves, minced
Handful parsley leaves, roughly chopped
Extra-virgin olive oil
Salt
Freshly ground black pepper
METHOD
Preheat the oven to 180ºC and line a tray with baking paper.
In a bowl, add the breadcrumbs, garlic and parsley, alongside a pinch of salt and ground black pepper. Stir to combine.
Drizzle a couple of tablespoons of olive oil and stir it in. You will want a wet mixture but not too oily. Check for seasoning.
Lay out the cut vegetables on the lined tray.
Drizzle each piece with olive oil and season them with a pinch of salt.
Top each vegetable with the breadcrumb mixture, making sure the whole surface of the vegetable is covered.
Cover the tray with foil and bake for 40 minutes or until the vegetables are softened.
Remove the foil and bake for 5 more minutes or until the breadcrumbs are starting to get golden.
Serve.
