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Roasted Mediterranean Vegetable Gratin with Mature Cheddar


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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Rate this recipe 3.4/5 (141 Votes)


  • 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


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


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.

Step 6

Season again to taste and serve either hot or cold with grated cheese on top.

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