Farmhouse Vegetable Gratin
with Borlotti Beans and Crunchy Mozzarella Topping
What’s in a name? When it comes to naming our recipes it’s a pretty simple case of imagining where you might eat this dish if you weren’t in your kitchen. We quite fancied that we’d eat this in a cosy little cottage on a hilltop in the south of France.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Baby Eggplant
1 unit
Zucchini
1 unit
Red Bell Pepper
113 g
Onion, chopped
10 g
Garlic
1 box
Borlotti Beans
1 can
Diced Tomatoes
1.5 tsp
Herbes de Provence
(Contains Sulphites)
½ cup
Fresh Mozzarella
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Cooking Steps
Preheat the broiler to high (to broil the gratin.)
Prep: Wash and dry all produce. Cut the eggplant and zucchini into 1-inch pieces. Core, then cut the bell pepper into 1-inch pieces. Mince or grate the garlic. Drain and rinse the beans. In a small bowl, combine the the panko, mozzarella and parmesan.
Char the veggies: In a medium bowl, combine the eggplant, pepper and zucchini. Season with salt and pepper. Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the veggies and garlic. Cook, stirring occasionally, until golden-brown, 7-8 min.
Add the diced tomatoes, herbes de Provence and beans to the veggies. Cook, stirring occasionally, until heated through, 3-4 min. Season with salt and pepper.
Assemble the gratin: Top the veggies with the panko mixture. Broil in the oven, until crispy and golden-brown, 4-5 min. (TIP: If you don't have an oven-proof pan, transfer mixture to a baking dish before broiling)
Finish and serve: Divide vegetable gratin between plates and enjoy!
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