Provencal Farmhouse Vegetable Gratin
with Mozzarella and Mixed Beans
What’s in a name? When it comes to naming our recipes it’s a pretty simple case of imagining where you might eat this dish if you weren’t in your kitchen. We quite fancied that we’d eat this in a cosy little cottage on a hilltop in the south of France. Mozzarella and Italian cheese add a little touch from across the border and give you a great hit of protein too. Bon appétit!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1.5
Aubergine
(May contain Celery)
1.5
Courgette
(May contain Celery)
1
Red Pepper
1.5
Onion
Garlic Clove
1
Mixed Beans
1
Tomato Puree
1
Chopped Tomatoes
½
Provencal Herbs
1
Mozzarella
(Contains Milk)
4
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Olive Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Chop the aubergine and courgette in half lengthways and slice off and discard the tops and bottoms, then slice into 1cm lengths and then into 1cm cubes. Cut the pepper into 1cm cubes.
Peel and finely dice the onion and the garlic. Drain and rinse the mixed beans.
Toss all the vegetables (except the onion, garlic and beans) in a bowl with 2 tbsp of oil and ½ tsp of salt and pepper.
Put a pan on high heat and cook off the vegetables in batches for a few mins or until slightly charred, then remove from the pan. Tip: Cook in batches to make sure you get some colour on them rather than stew them.
In the empty pan now add ½ tbsp of oil and turn the heat down to medium. Add the onion and garlic and cook gently for 5 mins then add the tomato puree and stir well.
Add the chopped tomatoes, the herbs, the mixed beans and the cooked vegetables and give it all a good stir. Let it warm through, this should take about 5 mins on medium heat.
Taste for seasoning and then pour the mixture into an oven proof dish. Tear up the mozzarella and dot into the bean and vegetable mixture. Top with the breadcrumbs and the grated Italian cheese. Put into the oven for 5-10 mins until crispy and golden on top.
Divide the bake between your plates and tuck in.
