Vegetables au gratin: the quick and easy side dish recipe
The au gratin vegetables I am a outline light and gourmet, ideal to accompany meat or fish dishes but also eggs or cheeses. To make them, simply cut the vegetables into slices, before seasoning them with a breading made from parmesan and breadcrumbs, then cooking them in the oven until golden brown. In our recipe, we used potatoes, peppers, eggplant, zucchini e onion, but you can use whatever seasonal vegetables you have. They are prepared in a short time and will please everyone. Here are the steps to make them.
How to prepare a vegetable gratin
Combine breadcrumbs, parmesan and chopped parsley in a bowl. Cut the vegetables into slices and season with salt and extra virgin olive oil. Purée the vegetables in the breadcrumb mixture and arrange them on the oiled baking sheet.
Bake them at 180°C for 30 minutes. The baked vegetables are ready to be served.
You can keep the vegetables au gratin for 1-2 days in the refrigerator, in an airtight container.
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