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Rustic Vegetable Roast with Herbed Breadcrumbs

Rustic Vegetable Roast with Herbed Breadcrumbs

Rustic Vegetable Roast with Herbed Breadcrumbs, slow roasted oven baked vegetables topped with a parmesan, herb breadcrumbs.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F

  2. Clean and chop all the vegetables into large chunks.  Place in a oven to table serving dish

  3. In a mixing bowl add parmesan cheese and breadcrumbs.  Add salt and fresh ground pepper.

  4. Chop the herbs and mix into the breadcrumb mixture.

  5. Sprinkle the breadcrumb mixture over the vegetables, then drizzle the olive oil on top

  6. Bake for at least 1 hour (depending on your oven) until all the vegetables are soft and the breadcrumbs golden brown.

    Rustic Vegetable Roast with Herbed Breadcrumbs