Gratin of roasted Mediterranean vegetables with mature cheddar
Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
From Operation Hospital Food with James Martin
Served hot or cold, this all-in-one dish tastes as good as it looks. I prefer the vegetables cut into chunky pieces – that way you can taste all the individual ingredients.
Method
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Preheat the oven to 220C/425F/Gas 7.
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In a large bowl, mix the onions, aubergine, peppers, courgettes and fennel. Pour over the olive oil, add the garlic, and mix thoroughly with your hands.
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Transfer the vegetables to a roasting tin. Spread evenly and season to taste with salt and pepper.
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Fill a large pan with boiling salted water. Add the new potatoes and cook until just tender. Drain the potatoes and add them to the mixed vegetables.
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Place in the hot oven and once the vegetables have started to colour, add the tomatoes, basil and kidney beans. Mix well and return to the oven for a further 20 minutes, or until the vegetables are coloured, but still reasonably crunchy in texture.
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Taste and add more salt and pepper, if desired. Serve either hot or cold with grated cheese scattered over.
Ingredients
- 2 red onions, cut into quarters and then cut lengthways again
- 1 large aubergine (the purple Italian variety is best), roughly chopped
- 2 yellow peppers, deseeded and roughly chopped
- 2 red peppers, deseeded and roughly chopped
- 3 courgettes, roughly chopped
- 1 small fennel bulb, roughly chopped
- 275ml/½ pint olive oil
- 1 garlic clove, peeled and roughly chopped
- black pepper and coarsely ground sea salt
- 600g/1lb 5oz small new potatoes
- 450g/1lb baby vine tomatoes
- 25g/1oz basil, roughly chopped or torn
- 400g/14oz tin red kidney beans, rinsed and drained
- 200g/7oz mature cheddar cheese, grated
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