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Vegetable gratin

Vegetable gratin

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Quick and easy to make this veggie dish is great on it's own or with chicken, fish or lamb - and made with half-fat cheese it's low in calories too. Keep in the fridge and heat up when you need it.

Serves: 4
Prep time: 10 mins
Cooking time: 40 mins
Skill level: Easy peasy

Ingredients

2tbsp olive oil
2 onions, peeled, quartered and thinly sliced
2 garlic cloves, peeled and chopped
3 courgettes, cut into 5mm slices
Ground black pepper
300g ripe plum tomatoes cut into 5mm slices
3 stems tarragon, leaves stripped and roughly chopped
50g breadcrumbs
110g half-fat hard cheese, finely grated

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Method

Preheat the oven to 200ºC/400F/gas 6. Warm 1tbsp olive oil in a large frying pan and add the onion and garlic and 2tbsp water, and cook, stirring for 5 mins or until softened.
Remove the onions to an ovenproof dish or gratin dish and spread them evenly over the base. Season with pepper.
Warm the remaining oil in the same pan, raise the heat to medium high and add the courgette. Cook, stirring occasionally, until they start to colour, this will take about 5 mins.
Tip the cooked courgettes out of the pan so they cover the onions and garlic in the dish and scatter the courgettes with the tarragon leaves then tuck in the tomato slices randomly between the courgettes.
Mix together the breadcrumbs and grated half-fat hard cheese and sprinkle over the vegetables.
Cover with foil and bake for 20 mins.
Remove the foil and continue to bake for another 10 mins to brown the top. Serve immediately or leave to cool, store in the fridge and re-heat when you need to.

By Britishcheese.com

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