Gratinated Vegetables Baked With Herbs And Breadcrumbs

Gratinated Vegetables are a vibrant, healthy side dish made by baking fresh veggies under a golden, flavorful breadcrumb topping. Perfect for weeknight dinners or festive spreads, this colorful medley includes zucchini, bell pepper, eggplant, and cherry tomatoes—all elevated with aromatic herbs and a crispy, cheesy crust. Whether you’re vegetarian or just love your veggies extra tasty, this recipe is a must-try.

What Are Gratinated Vegetables?

Gratinated vegetables are sliced vegetables baked with a seasoned breadcrumb and cheese topping until crisp and golden. The term “gratin” comes from French cuisine and traditionally refers to a dish topped with breadcrumbs or cheese that’s broiled or baked to form a delicious crust. This version uses a Mediterranean-inspired mix of herbs and spices—like thyme, parsley, turmeric, and chives—for a bold, aromatic twist on a classic comfort dish.

Why Everyone Will Love This Recipe

• Nutritious and colorful: Packed with fiber, antioxidants, and vitamins.
• Easy to prepare: Just slice, season, and bake!
• Customizable: Use your favorite herbs and spices.
• Oven-baked: No frying needed—less mess, more flavor.
• Perfect for any occasion: Serve it as a side or enjoy it on its own.

Pro Tips for the Best Gratinated Vegetables

1. Cut veggies evenly so they cook at the same rate.
2. Don’t overload with oil—just enough to bind the breadcrumb topping.
3. Use a mix of fresh and dried herbs for maximum aroma.
4. Try adding garlic powder or paprika for a smoky, savory edge.
5. Bake on the middle rack for even browning without burning.

Frequently Asked Questions

Can I Use Other Vegetables For This Recipe?

Absolutely! Try adding mushrooms, onions, potatoes, or carrots. Just adjust the cooking time depending on the veggie density.

Is it Possible to Make This Vegan?

Yes! Just omit the parmesan or substitute with nutritional yeast for a cheesy flavor without dairy.

Can I Prepare This in Advance?

You can slice the veggies and mix the topping ahead of time, but it’s best to assemble and bake just before serving for maximum crispiness.

What’s The Best Way to Reheat Leftovers?

Reheat in the oven at 350°F (175°C) for 10–12 minutes to regain the crunchy topping.

Do I Need to Peel The Vegetables?

Nope! Just wash and trim. The skins add flavor, color, and nutrients.

How To Freeze

Gratinated vegetables are best enjoyed fresh, but if needed, freeze leftovers in a sealed container for up to 1 month. Reheat directly in the oven without thawing to crisp them up.

How To Store

Let leftovers cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days. Reheat in the oven for best texture—microwaving may soften the topping.

How To Make Gratinated Veggies

Step 1

Step 1

Prep the vegetables: Slice the bell pepper, zucchini, cherry tomatoes, and eggplant into bite-sized pieces.

Prep the vegetables: Slice the bell pepper, zucchini, cherry tomatoes, and eggplant into bite-sized pieces.

Step 2

Step 2

Mix the topping: In a small bowl, combine the breadcrumbs, parmesan, ginger, turmeric, parsley, thyme, chives, and olive oil. Mix well until crumbly and coated.

Mix the topping: In a small bowl, combine the breadcrumbs, parmesan, ginger, turmeric, parsley, thyme, chives, and olive oil. Mix well until crumbly and coated.

Step 3

Step 3

Assemble: Line a baking tray with parchment paper. Spread the sliced vegetables evenly and sprinkle the breadcrumb topping over them.

Assemble: Line a baking tray with parchment paper. Spread the sliced vegetables evenly and sprinkle the breadcrumb topping over them.

Bake: Bake in a preheated oven at 392°F (200°C) for 40 minutes, or until the veggies are tender and the topping is golden brown.

Step 4

Step 4

Bake: Bake in a preheated oven at 392°F (200°C) for 40 minutes, or until the veggies are tender and the topping is golden brown.

Serve: Transfer to a serving platter and enjoy hot.