Quick veggie gratin

Ok, by the time you will have finished reading this recipe, you will say, REALLY?!!? is it that easy?  You will just have to try this recipe. This is one of my favorite for the summer, you can prepare it in advance and serve even cold with some cheese, olives and a big loaf of bread. These veggies are perfect on a bruschetta or, if you want to taste something special, with some buffalo mozzarella. It’s perfect to eat some light and tasty vegetables.
You can try this recipe with every kind of vegetables you like, I recommend zucchini and peppers, but you should try it with onions, fenil or even lightly boiled potatoes.

This is a great way to eat a lot of vegetables, it may seem a lot but when cooked they shrink significantly and this recipe can easily be for only two people.


  • 2 big zucchini 2 big peppers (you can choose two different colors to make the dish look even better)
  • 2 tbsp of olive oil
  • salt and pepper
  • dried minced garlic or fresh finely chopped garlic
  • 3 tbsp of breadcrumbs


Step 1
Wash well, remove the stems and the seeds from the peppers and cut them into strips. Cut the zucchini lengthwise into slices then into 7mm sticks. Preheat the oven at 180°C (350 F).

Step 2
Lightly grease a large baking tray by spreading a little oil with your hands. Lay the vegetables on the tray and sprikle it with a little oil. Sprinkle with the dried garlic, salt, pepper. Mix the vegetable with your hands to let the oil cover evenly every piece.  Dust with the breadcrumbs on top.

Step 3
Put in the oven for 40 to 50 minutes, mixing from time to time, to avoid the vegetables from sticking to the bottom of the tray. When cooked, serve on a tray.