Recipe

Char-grilled vegetable gratin

Prepare this tasty vegetable gratin for your family in no time at all. Layered with char-grilled eggplant, zucchini and mushrooms, it is beautiful topped with melted cheese and fragrant Italian pasta sauce.

Aug 29, 2014 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Char-grilled vegetable gratin
  • 1/4 cup (60ml) olive oil
  • 1/4 teaspoon dried chilli flakes
  • 2 clove garlic, crushed
  • 1 large eggplant, cut into 8 slices
  • 2 large zucchini, cut into 8 slices
  • 3 flat mushrooms, sliced thickly
  • 一杯(250毫升)番茄意大利面酱
  • 420 gram can cannellini beans, rinsed, drained
  • 1 cup (100g) grated pizza cheese
  • fresh basil leaves, to serve

Method

Char-grilled vegetable gratin
  • 1
    Heat a grill plate on medium-high (or grill or barbecue). Meanwhile, combine oil, chilli and garlic in a bowl. Brush vegetables with the oil mixture.
  • 2
    Lightly oil the grill plate. Cook vegetables until browned and tender. Transfer to a plate, cover with foil to keep warm.
  • 3
    Meanwhile, combine 2/3 cup (160ml) of pasta sauce with beans; heat in the microwave or in a small saucepan until hot. Cover to keep warm.
  • 4
    Preheat grill. In four shallow pasta plates, layer 4 slices of eggplant, then a quarter of the zucchini, mushrooms and bean mixture. Top with remaining eggplant slices and remaining pasta sauce. Sprinkle with cheese.
  • 5
    Place under grill about 3 minutes, or until cheese is melted and browned lightly. Top with the basil, to serve.

Notes

Not suitable to freeze. Bean mixture suitable to microwave.

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