Baked courgettes and aubergines au gratin

Preparing baked courgettes and aubergines au gratin is really simple and in no time you will have an excellent side dish to bring to the table.

Let's face it, gratin vegetables have a completely different flavour. The crunchy covering made of parmesan and breadcrumbs makes them a tasty side dish, but at the same time light. Take for example baked courgettes and aubergines au gratin: few ingredients but at the first taste you will wonder why you didn't prepare them before.

This summer dish is at its best when prepared with seasonal vegetables , preferably local. Only in this way will you be able to appreciate all the flavor of the vegetables. Obviously you can also add others in addition to the two proposed by us, the important thing is to adjust the cut of them so as to make the cooking uniform.

How to prepare the recipe for baked courgettes and aubergines au gratin

1. To prepare this light recipe, start by washing the vegetables under running water and removing the ends. Then cut them into slices half a centimeter thick (or into chunks) and place them on a baking tray lined with baking paper.
2. Separately, prepare the aromatic mixture for the gratin: combine the grated bread, grated cheese, parsley and garlic in a small kitchen mixer and blend until you obtain a smooth mixture.
3. Then add the oil and give it a final quick stir. Season with salt and pepper.
4. Bread the vegetables and then cook at 180°C for 30 minutes , turning on the grill at the end of cooking. For the last few minutes you can also raise the temperature to make everything with a crunchy crust.

And here is a video recipe for preparing these (and other vegetables) baked au gratin:

Among other quick and easy recipes with vegetables, we recommend you also try our baked vegetable meatloaf : the children will go crazy for it!

storage

Baked vegetables will keep for 2-3 days in the refrigerator in an airtight container.