Empty My Fridge
Gratinated Vegetables: how to make them at their best in just a few minutes!
Ingredients
- Bell pepper1
- Zucchini1
- Cherry tomato¾ cups
- Eggplant1
- Breadcrumb½ tbsp
- Parmesan cheese · grated½ tbsp
- Ginger powder¼ tsp
- Turmeric · powder¼ tsp
- Parsley1 tbsp
- Thyme · dried½ tsp
- Chive1 tsp
- Extra virgin olive oil2 tbsp
Instructions
- Cut the bell pepper, zucchini, cherry tomatoes and eggplant into bite-sized pieces.
- In a small bowl, mix the breadcrumbs, Parmesan, ginger powder, turmeric, parsley, thyme, chives and olive oil until crumbly and evenly coated.
- Line a baking tray with parchment paper, spread the vegetables evenly and scatter the topping over them.
- Bake in a preheated oven at 392°F (200°C) for 40 minutes, until the vegetables are tender and the topping is golden brown.
- Transfer to a serving plate and serve hot.
Summarized from Cookist Wow's video. Watch it for the details.
More recipes with
CheeseTomatoBell pepperParmesan cheeseBreadcrumbCherry tomatoZucchiniEggplant
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