Roasted vegetables are a simple side dish – perfect for any season and ideal alongside any main course, and they're also a nifty appetizer for vegetarians or vegans. Plus, they let you switch things up to avoid a monotonous menu, especially since you can roast different types of vegetables in the same pan.
The ideal vegetables for roasting
Among the most popular vegetables to roast au gratin is eggplant along with bell peppers, zucchini, tomatoes, carrots, onions, mushrooms, radicchio, fennel, cauliflower, and pumpkin. Roasting is also an ideal way to use up any leftovers.
Clean, prep, and bake
Preheat the oven to 350°F then wash and dry the vegetables. Cut them lengthwise in 1/5″ thick slices. Arrange the slices on a baking sheet lined with parchment paper. Alternatively, cut the vegetables into cubes or chunks and mix them in the pan. Season with a pinch of salt and a drizzle of extra-virgin olive oil, then bake for around 40 minutes, turning halfway through for uniform cooking.
Add crunchy breadcrumbs
While the vegetables are in the oven, combine Parmigiano and breadcrumbs in equal parts, adding freshly chopped parsley as needed — you can use other fresh herbs such as basil, oregano, cilantro, or rosemary. Chopped garlic works nicely, too, as long as the cloves are thinly sliced. After you remove the vegetables from the oven, sprinkle the breadcrumbs over the vegetables with a spoon. Return the baking sheet to the oven and bake for another 10 minutes, then broil for 3 minutes to form a crunchy crust.
Roasted vegetables skewers au gratin
For an appetizer, serve the roasted vegetables au gratin on skewers, alternating with slices of zucchini or eggplant with cheese and/or fresh cherry tomatoes.
Storage
You can make them in advance and store them in a closed container.
