MEDITERRANEAN VEGETABLE GRATIN

Yields8 Servings
 100 g day-old white bread, crust removed
 3 garlic cloves
 2 tbsps parsley
 3 tbsps olive oil
 1 medium aubergine, sliced into rounds
 300 g courgettes, sliced into rounds
 2 medium potatoes, peeled and thinly sliced
 4 large tomatoes, thinly sliced
1

Place the bread, garlic and parsley in a food processer and turn until you have fine green breadcrumbs. Add 1 tbsp of the olive oil and turn again briefly. Transfer to a bowl. Meanwhile brush a deep, ovenproof baking dish with a little of the remaining oil.

2

Sprinkle a third of the breadcrumbs over the base of the dish, cover with layers of aubergine, then courgette, potato and tomato, seasoning each layer. Repeat the layers, finishing with a layer of tomatoes. Heat the oven to 190C – Gas 5. Cover the baking dish with foil and bake for 35 minutes.

3

Remove the foil, scatter the remaining breadcrumbs over the top, and drizzle with the remaining oil. Return to the oven for a further 20 minutes or until the vegetables are cooked and the top is nicely browned.

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