Farmhouse Vegetable Gratin
with Borlotti Beans and Crunchy Parmesan 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.
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
Parmesan Cheese, shredded
Vegetable Broth Concentrate
Not included in your delivery
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.