This is one of those recipes that saves the day when you are out of ideas, while being 100% vegetarian and super delicious. You don’t need to be precise when making these type of recipes, which is my favorite way of cooking 🙂
Mix of Veggies Au Gratin
Course: SidesCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
40
minutesIngredients
3 Fennels
3 Red Onions
3 Potatoes
Mix of your favorite fresh or dry herbs (rosemary, thyme, sage…)
Sea salt
Black ground pepper
Bread crumbs (as much as needed, you don’t have to be precise here)
Parmesan (grated and based on your taste)
extra-virgin olive oil
Directions
- Preheat the oven to 200°C
- Clean and cut the veggies. Peel onions and potatoes. Clean fennels discarding some outside pieces, cutting the fronds (which are the top pieces of the fennel) and the base off the bulb. Wash the fennel, cut it in half lengthwise and then slice each half. Do the same with onions and potatoes, cut in half and slice them.
- Season the vegetables. In a large bowl mix the veggies with oil, salt, black pepper and the mix of dry or fresh herbs you’d like.
- Bake. Line a baking dish with parchment paper and spread the veggies nicely all over it. Bake for about 30 minutes, or until the potatoes are tender.
- When potatoes are tender remove the mix of vegetables from the oven and cover with breadcrumbs mixed with Parmesan. Place the baking dish back inside the oven and change the setting to grill mode. Cook for 10 more minutes, or until the vegetables look crispy and golden on top.
Notes
- You can use this side dish as pie filling as well
Other Vegetarian Recipes you May Like
- Spinach Gnocchi
- Honey Roasted Acorn Squash with Feta and Herbs
- Zuccini Flan with Parmesan Topping Sauce
- Sauteed Mushrooms Recipe
