Roasted Mediterranean Vegetable Gratin with Mature Cheddar

By WHITERYANO

Served hot or cold, this all-in-one dish tastes as good as it looks. I prefer the vegetables cut into chunky pieces – that way you can taste all the individual ingredients.

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Roasted Mediterranean Vegetable Gratin with Mature Cheddar

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Ingredients

2 red onions, quartered and sliced lengthways
1 large purple aubergine, chopped
2 yellow peppers, deseeded and chopped
2 red peppers, deseeded and chopped
3 courgettes, chopped
1 small fennel bulb, chopped
275ml/½ pint olive oil
1 garlic clove, peeled and sliced
black pepper and coarsely ground sea salt
600g/1lb 5oz small new potatoes
450g/1lb baby vine tomatoes
25g/1oz basil, chopped
400g/14oz tin red kidney beans, rinsed and drained
200g/7oz mature cheddar cheese, grated

Details

servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 220°C/Gas 7.

Step 2

In a salad bowl, add the onions, aubergine, peppers, courgettes, fennel and garlic. Pour over the olive oil, add the garlic and mix thoroughly.

Step 3

Pour the vegetables from the bown into a baking tray. Spread evenly and season to taste with salt and pepper.

Step 4

Boil a large pan of salted water. Cook the new potatoes until just tender, don't over cook. Drain and add to the baking tray with the vegetables.

Step 5

Place in the preheated oven and once the vegetables have started to colour, remove the tray and add the tomatoes, basil and kidney beans. Mix well and return to the oven for another 20 minutes, or so. The vegetables should be nicely coloured, but not over cooked. Try to leave them slightly crunchy in texture.