About this recipe
Vegetables such as courgettes and aubergine definitely benefit from roasting and combining with Mediterranean flavours such as mixed herbs, balsamic vinegar and tomato.
This recipe is a really easily way to spice up cheap and accessible ingredients. Allowing the courgette and aubergine to roast before combing with the other ingredients means they give another level of flavour.
This recipe packs in the vegetables, counting towards at least 3 portions of your daily veg intake. Topping with breadcrumbs, nuts and parmesan not only give a delicious crunchy topping, but also provides added protein and some good sources of fats to the dish; overall making it a balanced source of macronutrients.
Photo Credit: Hope Pointing
1 Courgette, cut into 1cm slices
1 Aubergine, cut into 1cm slices
2 Red onions, cut into wedges
4 Cloves garlic, left whole with the skin on
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp dried mixed herbs / 1 tbsp chopped fresh rosemary or thyme
1/2 Tsp dried chilli flakes
400ml Passata or chopped tomatoes (I like using the ones already mixed with
Basil for added flavour)
1 x Tin butter beans, rinsed and drained
Handful of pine nuts
50g Panko breadcrumbs or ground almonds (you can also use homemade
breadcrumbs by blitzing stale or toasted bread in a food processor)
30g Grated parmesan / vegan alternative
Salt and pepper
Fresh herbs such as parsley or basil to garnish
Preheat the oven to 200C
Prepare your vegetables, making sure they are all roughly the same thickness and then arrange them on a baking tray with the whole gloves of garlic. Drizzle with the oil and balsamic vinegar and then sprinkle over the herbs and chilli flakes, along with plenty of salt and pepper. Give everything a good mix, making sure all the vegetables are well coated with the oil and vinegar.
Roast in the oven for 25 minutes until tender and lightly golden.
Meanwhile, drain your beans and combine in a high-sided baking or casserole dish with the passata.
Once the vegetables are tender, remove from the oven and pick out the garlic cloves with a spoon, setting them aside. Add the remaining vegetables and all the juices to the tomato mix. Squeeze out the garlic from their skins and add into the mixture.
Top the gratin with the breadcrumbs, parmesan and pinenuts. Return to the oven for a further 10 minutes or hot in the centre.
Finish with finely chopped parsley or basil.