This recipe comes from Ashley Bartner of La Tavola. Ashley and her chef husband run a cooking school in Italy. If you check our her website shown below, you can discover much more about the school and all they have to offer. When I saw this, it reminded me of when the Hill Team hiked through Tuscany.
Vedure Gratinate (Baked Vegetables)
Recipes from our Farmhouse in Italy: Vedure Gratinate – Baked Vegetables with Bread Crumbs Recipe
Vedure Gratinate (Baked Vegetables)
Now this is home cooking in Italy. Vedure gratinate (baked vegetables with bread crumbs) can be found on many tables here in our area, always delicious – warm & toasty or packed up for a pot-luck. The thick slices of onions are my favorite and are basically the best onion rings ever! They come out soft & warm inside with perfectly light & crispy crunch. To top it off this healthy dish is incredibly simple to make & can be served as an antipasto or at the end of the meal with your meat as a contorno.
Baked Vegetables with Bread Crumbs
Vedure Gratinate
serves 4
Ingredients
(Below are suggested veggies, you can use any kind of vegetables you like, cut in half, lengthwise so they have a large flat surface)
1 tomato
1 small zucchini
1 eggplant
1 onion (thickly sliced)
1 pepper
small handful of fresh herbs of your choice (we use: oregano, parsley or marjoram), chopped
salt & pepper
extra virgin olive oil
about a cup of plain bread crumbs
Method
Season plain breadcrumbs with fresh herbs.
Place veggies on cookie sheet, (covered in parchment paper) drizzle with olive oil, add salt & pepper.
Sprinkle breadcrumbs generously over vegetables, covering them (but not a half an inch of breadcrumbs).
Add another drizzle of olive oil.
Bake 375 degree oven for 45 minutes – 1 hour, until vegetables are soft & breadcrumbs are browned on top.
Serve warm or room temperature.
For more information on La Tavola, be sure to check out Ashley’s website.
info@latavolamarche.com
I hope you enjoy this as much as I did.
Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World Blog
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
