Are you looking for a simple recipe to eat more veggies?
Try this one! Simple and super quick it’s perfect for busy people that want to eat more vegetables that taste really really good. When preparing this gratin you may think this is way too much, however, when all those vegetables will be cooked they’ll shrink a lot and you will wonder why you didn’t cook more of them.
Easy and quick veggie gratin
This recipe is one of my favorite in the summer, you can prepare it in advance and it will taste even better when cold. It is perfect for a quick and light dinner paired with some cheese, or eggs or some pulses. A slice of sourdough bread and you’re all set. These veggies are perfect on a bruschetta or, if you want to taste something special, with some buffalo mozzarella. You can play around with your favorite vegetables, they’ll all taste great when cooked like this, I recommend zucchini and peppers, but you should try it with onions, fennel or even lightly boiled potatoes. If you have picky eaters in the family, I can assure they’ll like it too!
Veggie gratin health facts
We already know that eating more vegetables allow our body to get more fibers and vitamins and minerals, and these are no exception. The mix of different vegetables allow for a wider variety of nutrients and healthy compounds like antioxidants, that will help boost our metabolism, increase our defenses and boost the fibers intake.
Since this recipe is low in fat and salt it’s perfect for any dietary regimen. If you are on a keto diet you can substitute the breadcrumbs with a low carb breadcrumbs, if you suffer from celiac disease or want to reduce the gluten intake you can swap breadcrumbs for finely chopped rolled oats, that will also boost the nutrients with healthy compounds called betaglucans that helps our hearts stay healthy.
For an extra healthy kick you can add some cayenne pepper that will also help your body to burn fat.
Ingredients (for 4 servings)
- 2 big zucchini 2 big bell peppers (you can choose two different colors to make the dish look even better)
- 2 tbsp of olive oil
- salt and pepper
- cayenne pepper (optional)
- dried minced garlic or fresh finely chopped garlic
- 3 tbsp of breadcrumbs
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).
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.
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.