Monday 29 June 2009

Vegetable Gratin

Tasty, healthy, quick and wallet-friendly.

I put this dish together after reading a few different recipes for different types of gratins. Oh, I love a conventional gratin, but not the calorific cream that comes with it. This is a healthy take on a version of a vegetable gratin that I found in an old recipe book. I put in some bitesize pieces of chicken (just because I had it to hand) but actually it would be better without, so I've omitted it from the recipe. This will serve 2 people as a side dish or 1 person as a complete dinner.


1 courgette, sliced
2 tomatoes, sliced
A handful of broccoli florets
2 cloves of garlic, finely chopped
10 basil leaves, shredded
Parmesan cheese
2 tablespoons olive oil
Salt, pepper

Chuck the vegetables in a bowl with the basil and pour over the olive oil. Season well with salt and pepper and mix everything together with your hands to ensure everything is coated with the oil and seasonings.

Transfer the mixture to a baking dish and grate some Parmesan cheese over the top.

Bake in the oven for 15 - 20 minutes until the vegetables are cooked and the cheese has gone golden brown. Serve immediately.

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