Farmhouse Vegetable Gratin
with Borlotti Beans and Crunchy Mozzarella Topping
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Mini aubergine
1 pièce(s)
Courgette
1 pièce(s)
Poivron rouge
113 g
Oignon, haché
10 g
Ail
1 boîte(s)
Haricots romains
1 boîte(s)
Tomates en dés
1.5 cc
Herbes de Provence
(Contient: Sulfites)
½ tasse(s)
Mozzarella fraîche
(Contient: Lait)
½ tasse(s)
Chapelure panko
(Contient: Blé)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
Pas inclus dans votre livraison
pièce(s)
Huile*
Instructions
Preheat the broiler to high (to broil the gratin.)
Prep: Wash and dry all produce. Cut the eggplant and zucchini into 1-inch pieces. Core, then cut the bell pepper into 1-inch pieces. Mince or grate the garlic. Drain and rinse the beans. In a small bowl, combine the the panko, mozzarella and parmesan.
Char the veggies: In a medium bowl, combine the eggplant, pepper and zucchini. Season with salt and pepper. Heat a large oven-proof pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the veggies and garlic. Cook, stirring occasionally, until golden-brown, 7-8 min.
Add the diced tomatoes, herbes de Provence and beans to the veggies. Cook, stirring occasionally, until heated through, 3-4 min. Season with salt and pepper.
Assemble the gratin: Top the veggies with the panko mixture. Broil in the oven, until crispy and golden-brown, 4-5 min. (TIP: If you don't have an oven-proof pan, transfer mixture to a baking dish before broiling)
Finish and serve: Divide vegetable gratin between plates and enjoy!
