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Farmhouse Vegetable Gratin

Farmhouse Vegetable Gratin

with Mozzarella and Mixed Beans
4.0(361)
Recipe Development Team
Recipe Development TeamUpdated on October 22, 2023
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Calories
: 
546 kcal
Protein
: 
34g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Aubergine

(May be present: Celery)

1

Courgette

(May be present: 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)

Energy (kcal)546 kcal
Energy (kJ)2246 kJ
Fat27 g
of which saturates16 g
Carbohydrate39 g
of which sugars18 g
Protein34 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Sieve
•Grill Pan
•Baking Dish

Cooking Steps

PDF
Prep veggies
1

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.

2

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.

Cook veggies.
3

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.

4

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.

Cook veggies.
5

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.

6

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.

Sprinkle over crumb.
7

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.

8

Divide your gratin between your plates and tuck in!

Meal right image

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