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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Herbes de Provence(ContainsSulphites/Sulfite)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
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.
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.
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.
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.
Divide vegetable gratin between plates.