Vegetable gratin

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 12
Servings 4
Time 20

Ingredients

  • 3
    courgettes, thickly sliced
  • 6
    tomatoes, cut into wedges
  • 700
    g
    butternut, peeled and cubed
  • 1
    large aubergine, cut into chunks
  • 1
    each yellow and green pepper, sliced
  • 300
    g
    baby potatoes, halved
  • 3
    garlic cloves, crushed
  • 50
    ml
    olive oil
  • 100
    g
    fresh white breadcrumbs
  • 65
    g
    grated Parmesan cheese
  • 60
    ml
    freshly chopped marjoram or flat leaf parsley
  • 50
    ml
    basil pesto (optional)
 

Method

45
 
Place all vegetables in a large roasting tin or ovenproof dish.
Mix garlic and oil together.
Pour over vegetables and toss.
Bake at 200 °C for 15 minutes.
Mix breadcrumbs with cheese and herbs.
Remove vegetables from the oven.
Toss vegetables and sprinkle with breadcrumb mixture.
Bake for 25 to 30 minutes, until vegetables are tender and topping is golden.
Top with basil pesto.
Serve with a green salad and crusty bread.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.