Vegetable gratin

Ideas
4 servings Prep: 20 mins, Cooking: 45 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

3.00 courgettes — thickly sliced
6.00 tomatoes — cut into wedges
700.00 g butternut — peeled and cubed
1.00 aubergine — chopped
1.00 pepper — green and yellow, sliced
300.00 g baby potatoes — halved
3.00 garlic — cloves, crushed
50.00 ml fresh chillies — 573
100.00 g breadcrumbs — white
65.00 g parmesan cheese — grated
60.00 ml fresh marjoram — chopped
50.00 ml pesto — basil
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Method:

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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