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Vegetable gratin

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


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


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.

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