If the vegetables you are preparing can cook in 10 minutes or so—thin asparagus or thinly sliced zucchini, for example—there is no need to precook them. Boil vegetables that take longer—sliced carrots or parsnips—in salted water until al dente, then proceed.
Ingredients
Preparation
Step 1
Mix the bread crumbs, grated cheese, olive oil, parsley, and salt together in a small bowl until the crumbs are evenly moistened with the oil. Arrange the vegetables in an even layer in a baking dish, sprinkle them with enough crumbs to make an even but not thick coating, and bake in a 400° F oven until the bread crumbs are browned and crispy and the vegetables are heated through, about 12 minutes.
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Step 2
To top baked vegetables, like asparagus, broccoli, zucchini, cauliflower, carrots, and parsnips
