Baked vegetables with bread crumbs is one of the easiest side dishes you can prepare. I love this dish because it sets up perfectly for new cooks. It allows for a newbie in the kitchen to practice their knife skills and prepare an incredibly easy and flavorful dish almost every time within minutes.
The other beautiful aspect of this dish is you can use virtually any vegetables you like. You’re not bound by only a few certain vegetables. So, that said – pick your favorites and get started! I’ll show you how …
Common veggies I like to use:
- Peppers (Green, Red & Yellow)
- Fresh herbs of your choice. Parsley, Oregano & Marjoram work wonderfully.
- Salt & Pepper (Try to use high quality salt, not iodized store bought salt. Good salt such as Maldon Sea Salt or other sea salts make a huge difference in cooking. Freshly ground black pepper should also be a staple in your kitchen)
- Extra Virgin Olive Oil. (Don’t skimp on quality here either. Get the good stuff)
- Bread Crumbs – roughly about 1-1/2 cups
Take your fresh herbs and put your knife skills to the test, getting them fully chopped finely. Once you have a lovely mix of herbs (finely chopped) add them to your bread crumbs in a large mixing bowl – stirring well to make sure the herbs are fully incorporated with the the bread crumbs.
Cut your veggies roughly 1/4″ in thickness, or a bit thinner depending on your preference. This is another good exercise for your knife skills because you will have a few different vegetables to cut. Make your cuts even focusing on even lengths for all your veggies. This will make your dish look even better when its plated. (see photos)
Place your cut vegetables on a baking sheet that has been drizzled with a little EVOO, spreading them out evenly. Don’t overcrowd them on the baking sheet. Sprinkle your breadcrumb mix on top of the veggies but don’t go crazy here putting more than is needed. This is a common mistake, one I committed the first time I made this side dish. If you put too many bread crumbs on top you’ll be left with burnt vegetables and a mushy breadcrumb pile on top. Less is more in this situation.
Drizzle some EVOO over top of the vegetables to finish. Bake for roughly 45 minutes at 375 F until breadcrumbs are browned on top.
Sprinkle a little high quality sea salt on top and serve!