Light and tasty, the baked vegetables au gratin light they are a quick and easy side dish to prepare, perfect in every season and ideal for accompany any second course. But not only that: they can also be served as an appetizer or on the occasion of an aperitif or a buffet, where they will certainly be highly appreciated by vegetarian and vegan guests. Among the advantages, moreover, there is that of being able to break the monotony and create a varied course, given that more vegetables can coexist in the same pan.
The ideal vegetables to make in the oven au gratin light
Among the most suitable vegetables to make au gratin there are undoubtedly the aubergines. Peppers, courgettes, tomatoes, carrots and onions are other highly appreciated ingredients for this preparation, as well as mushrooms, radicchio, fennel, cauliflower and pumpkin. You can really indulge yourself with your imagination and personal taste, using the recipe of baked vegetables au gratin light as an expedient to empty the refrigerator from leftovers.
Prepare and cook the vegetables
The first thing to do is wash and dry the chosen vegetables. Then cut them lengthwise, making slices about a centimeter thick. In a pan place a sheet of parchment paper and lay the slices on it, choosing the arrangement you like best. Alternatively, you can cut the vegetables into chunks and mix them in the pan. Season with a pinch of salt and a drizzle of oil, then cook at 180 ° for about 40 minutes.
The crunchy breading
While the vegetables are in the oven, prepare the breading base: parmesan and breadcrumbs in equal parts; parsley just enough. To vary, you can choose to replace parsley with other herbs or spices such as basil, oregano, coriander and rosemary. Chopped garlic is also a recommended ingredient, as long as the cubes are very thin. After 40 minutes, take the vegetables out of the oven and, with the help of a spoon, spread the breadcrumbs over all the vegetables. Bake again for about 10 minutes and then operate the grill for three minutes, so that a crispy crust forms on the vegetables.
Skewers of baked vegetables au gratin
For an aperitif, you can offer a very tasty variant of baked vegetables au gratin light: create some skewers of au gratin vegetables, alternating on the stick the slices of courgettes or aubergines with morsels of cheese or cherry tomatoes.
Store the au gratin vegetables
Gratinated vegetables are very popular with those who love the light food and they have the advantage that they can be prepared in advance: you can possibly store them in a closed container.