Loading ...
Loading ...
Loading ...
MEDITERRANEAN VEGETABLE GRATIN
Serves 6
Preparation time: 15 minutes
Cooking time: 70 minutes
INGREDIENTS
2 medium zucchini, cut into
3mm thick slices
1 medium eggplant, cut into
3mm thick slices
1 medium red capsicum, seeds
removed & thinly sliced
1 clove garlic, crushed
2 Tablespoons extra virgin
olive oil
1 teaspoon freshly picked
thyme leaves (optional)
salt flakes & cracked black
pepper, to taste
500ml good-quality tomato
sugo
200g fresh mozzarella cheese,
sliced
50g fresh breadcrumbs
15g finely grated parmesan
cheese
handful fresh basil leaves, to
serve
1. Toss the zucchini, eggplant and capsicum in a
bowl with the garlic, half the oil and thyme (if
using). Season with salt and pepper.
2. Layer the vegetables in a 20 x 30cm
baking dish with the tomato sugo. Top with
mozzarella slices. Cover the dish tightly with
foil.
3. Insert a wire rack on the third oven shelf.
Select the OVEN FUNCTION (top & bottom
elements) set the TEMPERATURE to 200°C,
and TIMER for 60 minutes. Place the dish on
the wire rack and bake until the vegetables
are tender.
4. Meanwhile combine the breadcrumbs,
parmesan and remaining thyme. Set aside.
5. When the timer sounds, remove the foil from
the dish and sprinkle the breadcrumbs on top.
Select the GRILL FUNCTION (top element
only), set the TEMPERATURE to 230°C, and
TIMER for 10 minutes. Grill with the oven
door open, until the breadcrumbs are golden
brown. Scatter with basil leaves to serve.
7
Loading ...
Loading ...