Vegetable Gratin
Serves: 4
Cost Cutting Eco Friendly Freezes Well
This classically Southern Italian dish makes a delicious vegetarian meal in its own right. It is delicious served cold for lunch, with a green salad and toasted ciabatta bread.
Ingredients:
1 x 400g can Cirio Chopped Tomatoes 4 tbsp Filippo Berio Olive Oil 2 red onions, peeled and finely sliced 2 garlic cloves, peeled and finely chopped 2 tsp dried oregano 750g aubergines, cut into 1cm cubes 2 tbsp balsamic vinegar 3 tbsp fresh basil 100g vegetarian Parmesan-style cheese, grated 300g courgettes, thinly sliced using a vegetable peeler 2 x 100g balls mozzarella cheese, roughly torn Filippo Berio Extra Virgin Olive Oil for drizzlingmethod:
- Preheat the oven to 180°C (fan assisted)/ 375°F/ Gas Mark 4. Heat 2 tbsp of olive oil in a large frying pan and add the onion, garlic and half of the oregano. Cook over a medium heat for 5 minutes.
- Add the remaining olive oil and turn the heat up high. Add the aubergine and cook for a further 3 minutes. Add the Cirio Chopped Tomatoes and vinegar and simmer for 2 minutes. Stir in the basil and half of the Parmesan.
- Spread the mixture on the bottom of a gratin dish. Dot with the mozzarella and top with courgette ribbons. Sprinkle with the remaining Parmesan. Drizzle with extra virgin olive oil and cook for 15 minutes in the oven.
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