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Provencal Farmhouse Vegetable Gratin

Provencal Farmhouse Vegetable Gratin

with Mozzarella and Mixed Beans

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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 add a little touch from across the border and give you a great hit of protein too. Bon appétit!

Tags:Veggie
Allergens:MilkGlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time50 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1.5 cup(s)

Aubergine

1.5 cup(s)

Courgette

1 cup(s)

Red Pepper

1.5 cup(s)

Onion

1 tin(s)

Garlic Clove

1 tbsp

Mixed Beans

1 tin(s)

Tomato Puree

½ tbsp

Chopped Tomatoes

1 ball(s)

Provencal Herbs

4 tbsp

Mozzarella

(ContainsMilk)

1 tbsp

Panko Breadcrumbs

(ContainsGluten)

unit(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

unit(s)

Olive Oil

unit(s)

Salt

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3941 kJ
Energy (kcal)942 kcal
Fat21.0 g
of which saturates12.0 g
Carbohydrate90 g
of which sugars0.0 g
Protein48 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees. Chop the aubergine and courgette in half lengthways and slice off and discard the tops and bottoms, then slice into 1cm lengths and then into 1cm cubes. Cut the pepper into 1cm cubes.

2

Peel and finely dice the onion and the garlic. Drain and rinse the mixed beans.

3

Toss all the vegetables (except the onion, garlic and beans) in a bowl with 2 tbsp of oil and ½ tsp of salt and pepper.

4

Put a pan on high heat and cook off the vegetables in batches for a few mins or 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.

5

In the empty pan now add ½ tbsp of oil and turn the heat down to medium. Add the onion and garlic and cook gently for 5 mins then add the tomato puree and stir well.

6

Add the chopped tomatoes, the herbs, the mixed beans and the cooked vegetables and give it all a good stir. Let it warm through, this should take about 5 mins on medium heat.

7

Taste for seasoning and then pour the mixture into an oven proof dish. Tear up the mozzarella and dot into the bean and vegetable mixture. Top with the breadcrumbs and the grated Italian cheese. Put into the oven for 5-10 mins until crispy and golden on top.

8

Divide the bake between your plates and tuck in.