Baked Vegetables Breaded with Panko and Parmesan
These baked vegetables breaded with panko and Parmesan are a delicious, colorful and well-seasoned recipe inspired by a simple Italian-style preparation. Bell peppers, eggplant, zucchini and potato are coated with olive oil and then breaded in panko seasoned with Parmesan, garlic, salt, black pepper and fresh herbs. Once baked, they become golden, crispy on the outside and tender inside, perfect to serve for lunch or as a side dish.
Equipment
- large bowl For mixing the vegetables with olive oil and breading.
- knife For cutting the bell peppers, eggplant, zucchini and potato.
- cutting board For supporting the vegetables while cutting.
- spoon For mixing the vegetables and seasoned breadcrumbs.
- baking pan For baking the breaded vegetables.
- oven For baking the vegetables at 200 degrees.
- tongs or spatula For removing and serving the baked vegetables.
- plate For serving the finished recipe.
Ingredients
- olive oil to taste
- 1 yellow bell pepper cut into sticks
- 1 red bell pepper cut into sticks
- 1 eggplant cut into pieces
- 1 zucchini cut into pieces
- 1 potato cut into pieces
- panko breadcrumbs for breading
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cloves chopped garlic
- fresh herbs to taste
Instructions
- Add a generous amount of olive oil to a large bowl.
- Add the yellow bell pepper and red bell pepper cut into sticks.
- Mix the bell peppers with the olive oil to coat well.
- Drain off a little excess olive oil and transfer the bell peppers to the panko breadcrumbs.
- Season the panko with grated Parmesan, black pepper, salt, chopped garlic and fresh herbs.
- Mix well until the bell peppers are breaded with the seasoned panko.
- Remove the bell peppers, shaking off the excess breadcrumbs, and place them on a baking pan.
- In the same bowl, add the eggplant and drizzle with a little more olive oil.
- Repeat the same breading process with the seasoned panko and place the eggplant on the pan.
- Repeat the process with the zucchini and potato, coating them in olive oil and breading with the seasoned panko.
- Arrange all the breaded vegetables on the baking pan without overcrowding.
- Drizzle a little more olive oil over the top.
- Bake in a preheated oven at 200 degrees for 30 minutes, until the vegetables are golden and tender.
- Remove from the oven, transfer to a plate and serve hot.
Video
Notes
Cut the vegetables into similar sizes so they bake evenly. Panko makes the coating crispier, but it is important to shake off the excess before placing the vegetables on the baking pan. If needed, bread the vegetables in batches to coat all pieces well. Drizzle with olive oil before baking to help them brown. Serve right after baking to enjoy the crispy texture.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 640mgPotassium: 760mgFiber: 7gSugar: 8gVitamin A: 1850IUVitamin C: 130mgCalcium: 120mgIron: 2mg
Did you like the recipe?Leave a comment
