Baked veggies

These baked veggies filled with herbed breadcrumbs remind me of a summer family meal. There’s something undeniably comforting about roasted vegetables—the way they caramelize, the richness they bring to the table, and the simplicity of their preparation. They’re golden and crispy on the outside, tender and juicy on the inside. Whether you’re looking for a stunning side dish, a light main, or a hearty vegetarian option for your next gathering, this recipe hits all the right notes.

Baked veggies are deeply rooted in Mediterranean culinary tradition, especially in Italy. They are a perfect example of humble cuisine— a resourceful way of cooking that transforms simple ingredients into something delicious. Baked gratin vegetables are ideal for gatherings with family or friends, especially during the warmer months when you can enjoy meals outside in the garden. This recipe reminds me of my childhood, when I used to help my mother in the kitchen preparing these stuffed veggies, while my father and brother fired up the barbecue. It’s a dish full of memories and simple joys. Plus, it’s perfect for meal-prepping—you can make a larger batch of the herbed breadcrumb mix and store it in the fridge, ready to go whenever you need to fill some fresh vegetables.

In Italy, every family has its own recipe for Baked Veggies. For example, some add Parmesan cheese to the breadcrumbs, while others enrich the filling with anchovies, olives, or capers. Traditionally, we use zucchini, eggplants, tomatoes, and peppers, as they are in season during the warmer months. To save time, it’s important to roast the cut vegetables in the oven until soft, without topping them with the filling. This helps prevent the breadcrumbs from overcooking.

To store the Baked Veggies properly, allow them to cool completely at room temperature to prevent them from becoming soggy. Once cooled, place them in an airtight container to keep them fresh in the fridge for up to 3-4 days. When you’re ready to enjoy them, simply reheat the vegetables in the oven for 10-15 minutes to restore their crispiness.

Ingredients for roasted veggies

• Breadcrumbs: they create a crispy, golden crust that contrasts perfectly with the tender vegetables inside, adding a pleasant texture to the dish. When baked, the breadcrumbs develop a savory, toasted flavor that complements the natural sweetness of the vegetables. Moreover, they help absorb any excess moisture released by the vegetables during baking, preventing the filling from becoming soggy.

• Oregano and parsley: parsley adds a fresh flavor to the breadcrumb mixture and a vibrant green color, making the dish visually appealing. Moreover, parsley contributes a peppery scent that enhances the overall aroma. Oregano provides a warm, earthy flavor and a distinct, pungent aroma that elevates the fragrance of the baked veggies as the dish cooks. Finally, oregano is a hallmark of Mediterranean, especially Italian, cuisine, and when added to the mix, it imparts an authentic, traditional feel to the dish.

• Garlic: this ingredient brings a rich, pungent flavor that elevates the breadcrumbs, giving the dish an irresistible savory base. Garlic adds depth and complexity to the vegetables, making the meal feel fuller. Moreover, it contains natural compounds that enhance the umami flavor.

Find the complete recipe with measurements below.

How to make Mediterranean vegetables

Wash the vegetables and cut them into slices not too thick, removing the seeds from the peppers. Place the vegetables on a lined baking sheet then season with olive oil and salt. Bake the veggies in the oven at 180°C (392°F) for about 30 minutes.

In the meantime, in a bowl, combine the breadcrumbs with oregano, chopped parsley, grated garlic, olive oil, salt, and pepper. Whisk to combine.

Take the vegetables out of the oven, cover them with the breadcrumb mixture, and bake again for 10-15 minutes at 180°C (356°F).

My tips for crunchy baked veggies

• For extra flavor, add grated Parmesan cheese to the breadcrumbs mixture.

• Choose fresh, in-season vegetables for the best flavor and texture. Zucchini, eggplant, peppers, and tomatoes are great options, especially in the warmer months.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Baked veggies

Recipe by SofiaCourse: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Bell peppers 3

• Onions 1-2

• Tomatoes (large) 2

• Breadcrumbs 100gr

• Oregano (to taste)

• Garlic 1-2 clove

• Parsley (to taste)

• Olive oil a drizzle + 1tbsp

• Salt (to taste)

• Black pepper (to taste)

Directions

• Wash the vegetables and cut them into slices not too thick, removing the seeds from the peppers. Place the vegetables on a lined baking sheet then season with olive oil and salt. Bake the veggies in the oven at 180°C (392°F) for about 30 minutes.
• In the meantime, in a bowl, combine the breadcrumbs with oregano, chopped parsley, grated garlic, olive oil, salt, and pepper. Whisk to combine.
• Take the vegetables out of the oven, cover them with the breadcrumb mixture, and bake again for 10-15 minutes at 180°C (356°F).

Notes

• For extra flavor, add grated Parmesan cheese to the breadcrumbs mixture.
• Choose fresh, in-season vegetables for the best flavor and texture. Zucchini, eggplant, peppers, and tomatoes are great options, especially in the warmer months.