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Farmhouse Vegetable Gratin

Farmhouse Vegetable Gratin

with Borlotti Beans and Crunchy Parmesan Topping

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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.

Tags:Veggie
Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

320 g

Zucchini

190 g

Red Bell Pepper

113 g

Onion, chopped

10 g

Garlic

1 box

Borlotti Beans

1 can

Diced Tomatoes

1 tbsp

Herbes de Provence

(ContainsSulphites/Sulfite)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories594 kcal
Fat13 g
Saturated Fat5 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber16 g
Protein30 g
Cholesterol31 mg
Sodium823 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Small Bowl
Strainer
Large Oven-Proof Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the gratin). If you don't have an oven-proof pan, transfer your veggies to an 8x8-inch baking dish after Step 3 (before broiling)!

Wash and dry all produce.* Cut the zucchini into 1/2-inch cubes. Core and cut the bell pepper into 1/2-inch cubes. Mince or grate the garlic. Drain and rinse the beans. In a small bowl, combine the panko, Parmesan and a drizzle of oil. Set aside.

2

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 pepper and zucchini. Cook, stirring occasionally, until the veggies soften, 7-8 min. Add the garlic and as much Herbes de Provence as you like. Cook until fragrant, 1 min.

3

Add the tomatoes, beans, broth concentrate, 2 tbsp water and 1 tbsp vinegar to the veggies. Cook, stirring occasionally, until warmed through, 3-4 min. Season with salt and pepper.

4

Remove the pan from the heat and top the veggie-bean mixture with the panko mixture. Broil in the centre of the oven, until the panko topping is crispy and golden-brown, 2-3 min.

5

Divide vegetable gratin between plates.