Rustic Vegetable Roast with Herbed Breadcrumbs. Summer is upon us and that means we will soon see an abundance of fresh vegetables. This recipe, Rustic Vegetable Roast with Herbed Breadcrumbs, is great for highlighting all our lovely Spring and Summer vegetables. The beauty of this dish is it uses a variety vegetables, chopped into large bite sized chunks, fast. After you toss the mixed vegetables into an oven to table dish, drizzle them with extra virgin olive oil, then a generous spread of herbed garlic, parmesan breadcrumbs. Slowly bake and in about one hour you have a wonderful seasonal side dish. Show off your vegetables with this Rustic Vegetable Roast with Herbed Breadcrumbs, Let‘s Cook!
Rustic Vegetable Roast with Herbed Breadcrumbs
- 2 long Eggplants, or 1 globe
- 5-6 baby Zucchini
- 1 Red Pepper
- 1 Yellow Pepper
- 4 Plum tomatoes
- 3 Red onions
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Bread crumbs, unseasoned
- 1/4-1/2 cup Extra virgin olive oil
- 1/2 cup Fresh basil and thyme, chopped
- Sea salt and fresh ground pepper
Preheat oven to 350F
Clean and chop all the vegetables into large chunks. Place in a oven to table serving dish
In a mixing bowl add parmesan cheese and breadcrumbs. Add salt and fresh ground pepper.
Chop the herbs and mix into the breadcrumb mixture.
Sprinkle the breadcrumb mixture over the vegetables, then drizzle the olive oil on top
Bake for at least 1 hour (depending on your oven) until all the vegetables are soft and the breadcrumbs golden brown.