Dinner | Vegetarian

Roasted Mediterranean vegetable gratin

Protect your cells and boost your immune system with this veggie delight

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Roasted Mediterranean vegetable gratin recipe

Serves:

6

Preparation:

20 Mins

Cooking:

30 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose

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What are the health benefits of Roasted Mediterranean vegetable gratin?

Protect your cells and boost your immune system with this veggie delight

Ingredients

Method

Ingredients

300g/1 large aubergine, roughly chopped

200g/7oz mature cheddar cheese, grated

600g new potatoes cooked

150g/1 small fennel bulb, roughly chopped

275ml/½ pint olive oil

200g/2 onions, cut into quarters and then cut lengthways again

6g/1 garlic clove, peeled and roughly chopped

240g/2 red peppers, deseeded and roughly chopped

300g/3 courgettes, roughly chopped

450g/1lb baby vine tomatoes

240g/2 yellow peppers, deseeded and roughly chopped

Salt and pepper to taste

3 sprigs of rosemary

More about these ingredients

Method

1) Preheat the oven to 220C/425F/Gas 7.
2) Throw all of the vegetables, except the tomatoes, into a roasting tin and pour over the olive oil. Season with salt and black pepper.
3) Shake well to coat, top with the rosemary sprigs and then roast in the oven for 20 minutes.
4) Take the tray out of the oven, remove the rosemary sticks, scatter the tomatoes into the tray, top with the grated cheese and return to the oven to finish cooking for another 10 minutes or so.