Farmhouse Vegetable Gratin
with Mozzarella and Mixed Beans
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. Mozzarella and Italian cheese give a little touch from across the border and add a great source of protein too! Bon appétit!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain traces of: Celery)
1
Courgette
(May contain traces of: Celery)
½
Onion
1
Garlic Clove
½
Thyme
1
Mixed Beans
1
Tomato Puree
1
Chopped Tomatoes
1.5
Provencal Herbs
30
Panko Breadcrumbs
(Contains: Cereals containing gluten)
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
½
Mozzarella
(Contains: Milk)
Utensils
Cooking Instructions and Tips
Preheat your oven to 200 degrees. Cut the aubergine and courgette in half lengthways, remove and discard the tops and bottoms, slice into 1cm lengths and then chop into 1cm cubes. Put your veggies in a bowl and toss in a good splash of oil, a pinch of salt and a good grind of black pepper.
Peel and finely chop the onion. Peel and grate the garlic (or use a garlic press if you have one). Strip the thyme leaves off their stalks (discarding the stalks). Drain and rinse the mixed beans.
Put a frying pan on high heat and cook your aubergine and courgette in batches for a few minutes until slightly charred, then remove from the pan. Tip:Cook in batches to make sure you get some colour on them rather than stew them.
In your now empty pan, add a splash of oil and turn the heat down to medium. Add your onion, garlic and thyme and cook gently for 5 mins then add the tomato purée and stir well.
Add the chopped tomatoes, provençal herbs, mixed beans and your veggies and give it all a good stir. Let it warm through - this should take about 5 mins on medium heat.
Meanwhile, in a small bowl, mix the panko breadcrumbs and hard Italian cheese with a drizzle of oil and a pinch of salt and black pepper.
Taste your veggie mix for seasoning, add salt and black pepper if necessary and then pour your veggie bean mixture into an ovenproof dish. Tear the mozzarella over the top and sprinkle with your cheesy breadcrumb mixture. Put on the top shelf of your oven for 5-10 mins until crispy and golden on top.
Divide your gratin between your plates and tuck in!
