Vegetable gratin done Italian

As some of you may know, I’m in Verona, Italy right now studying the Mediterranean diet! I’m literally in centuries old buildings learning old school Italian recipes from a native Italian. It IS as awesome as it sounds. Today we learned three vegetable dishes, but one was my particular favorite and actually pretty easy to put together.


*thats me in the middle (orange shirt) with our teacher to my right holding up our semi completed vegetable gratin that she had just taught us how to make!

This gratin recipe is not the typical, super cheesy and greasy potato gratin that you may be thinking of, but it definitely still delivers on the flavor!!

Vegetable Gratinor
serves 6
1 yellow pepper
1 red pepper
2 medium potatoes
4 ripe tomatoes
1 eggplant
2 white onions
1/4 cup bread crumbs
1 teaspoon oregano
Salt and pepper

1. Cut all the ingredients up until the breadcrumbs into medium sized strips. Preheated the oven to 390 degrees.
2. Lay the vegetables evenly on a large baking sheet so that nothing is overlapping.
3. Mix the bread crumbs with the cheese and oregano then sprinkle the mixture over the vegetables. Add about a teaspoon of salt and pepper over the top as well.
4. Drizzle the olive oil all over the top of the veggies and put into the oven for 30 minutes.

Many more Italian recipes to come! I forgot to get a picture of the end result, but trust me, this is definitely one to try out.