Verdure gratinate (soft, golden-brown vegetables generously blanketed in oil-spiked breadcrumbs) are among my favorite Roman fiber sources. You’ll see trays of these savory vegetables lined up in the windows of neighborhood tavole calde, ready to be packed up in aluminum trays and spirited home for lunch or dinner. Traditionally, this dish is about simplicity: seasonal vegetables like zucchini, eggplant, peppers, and onions, sliced and layered with a generous dose of breadcrumbs, herbs, and sharp Pecorino Romano. It’s a thrifty and delicious way to elevate everyday produce. In my kitchen in Monteverde Vecchio, I keep it simple, focusing on what’s freshest at the market and often grabbing whatever cheese bits are lingering in the fridge. Feel free to mix and match vegetables and use this recipe as your springboard.