Crispy Gratin Veggies Fries

Gratin Veggies are a vibrant and flavorful way to enjoy your favorite seasonal vegetables with a golden, crispy breadcrumb crust. Roasted until tender and coated in aromatic garlic-rosemary oil, this dish is a fuss-free, oven-baked masterpiece perfect as a side or even a vegetarian main.

What Are Gratin Veggies?

Unlike traditional creamy gratins, this version is inspired by Mediterranean-style vegetable bakes. Here, vegetables like bell peppers, zucchini, potatoes, and eggplant are sliced into strips, tossed in a garlicky rosemary oil, and then dredged in seasoned breadcrumbs before being baked until golden. The result is a dish that’s light yet deeply flavorful, with a crispy texture and rustic charm.

Why Everyone Will Love This Recipe

This veggie gratin delivers on all fronts—flavor, texture, and color:

• Crispy & Golden: Each veggie strip is coated in herbed breadcrumbs that roast to perfection.
• Wholesome & Colorful: A rainbow of peppers, zucchini, eggplant, and potatoes.
• Simple Ingredients, Big Flavor: No cream, no cheese—just olive oil, herbs, and crispy crumbs.
• Vegan-Friendly: Naturally plant-based and dairy-free.
• Crowd-Pleaser: Perfect for holiday tables or casual weeknight dinners.

Pro Tips for the Best Gratin Veggies

1. Cut all vegetables to similar thickness for even roasting.
2. Toss each vegetable separately in the oil to prevent sogginess.
3. Use panko breadcrumbs for extra crunch if available.
4. Add nutritional yeast or lemon zest to the breadcrumbs for added depth.
5. Roast on convection if you have that oven setting—it enhances crispiness.

Frequently Asked Questions

Can I Use Other Vegetables?

Absolutely! Carrots, sweet potatoes, or even mushrooms work well in this recipe.

Are These Good for Meal Prep?

Yes, you can roast a batch and reheat them in the oven to retain their crispness.

How Do I Keep the Veggies from Getting Mushy?

Don’t overcrowd the baking tray—give them room to roast instead of steam.

Can I Make It Gluten-Free?

Just use gluten-free breadcrumbs or crushed cornflakes as a coating.

Do I Need to Peel the Potatoes?

Not necessary—just scrub them clean. The skin adds texture and nutrients.

How to Freeze

Freeze after baking for best results. Arrange cooled veggies on a tray to flash freeze, then transfer to a zip-top bag. They’ll keep for up to 2 months. Reheat from frozen in a hot oven at 375°F for 15–20 minutes.

How to Store

Let the veggies cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.

To reheat, spread on a baking sheet and bake at 350°F until warmed through and crispy.

How To Make Gratin Veggies

Step 1

Step 1

Cut all vegetables—peppers, zucchini, potatoes, and eggplant—into thin strips and set aside. In a bowl, mix olive oil with minced garlic and rosemary. Toss each vegetable separately in the seasoned oil to coat evenly.

Cut all vegetables—peppers, zucchini, potatoes, and eggplant—into thin strips and set aside. In a bowl, mix olive oil with minced garlic and rosemary. Toss each vegetable separately in the seasoned oil to coat evenly.

Step 2

Step 2

In another bowl, combine breadcrumbs with salt and pepper. Coat the vegetables in the breadcrumb mixture one type at a time.

In another bowl, combine breadcrumbs with salt and pepper. Coat the vegetables in the breadcrumb mixture one type at a time.

Step 3

Step 3

Arrange on a parchment-lined baking tray, spacing them out. Drizzle lightly with olive oil and season with more salt.

Arrange on a parchment-lined baking tray, spacing them out. Drizzle lightly with olive oil and season with more salt.

Step 4

Step 4

Bake at 360°F (180°C) for 30 minutes, or until golden brown and crisp. Serve warm, garnished with fresh herbs or a lemon wedge if desired.

Bake at 360°F (180°C) for 30 minutes, or until golden brown and crisp. Serve warm, garnished with fresh herbs or a lemon wedge if desired.