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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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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.