Family Vegetable Gratin

Layered Mediterranean vegetable gratin with courgette, aubergine, tomatoes and a crisp Parmesan-herb topping.

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Slicing the vegetables evenly and partially roasting them first keeps the gratin tender without becoming watery.

Ingredients

• 2 courgettes (sliced 5 mm thick)
• 1 aubergine (sliced 5 mm thick)
• 4 ripe tomatoes (sliced)
• 1 red onion (thinly sliced)
• 3 tbsp olive oil
• 3 garlic cloves (minced)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 60 g breadcrumbs
• 50 g Parmesan (finely grated)
• 2 tbsp fresh parsley (chopped)
• 1 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Heat the oven to 220°C conventional or 200°C fan. Arrange the courgette and aubergine on a tray, brush with half the olive oil and season lightly.
2. Roast for 12–15 minutes until the vegetables just begin to soften. This removes some moisture before they go into the gratin.
3. Lower the oven to 200°C conventional or 180°C fan. Rub a baking dish with a little oil and the minced garlic.
4. Layer the courgette, aubergine, tomato and red onion in overlapping rows. Sprinkle thyme, oregano, salt and pepper between the layers.
5. Mix the breadcrumbs, Parmesan, parsley and remaining olive oil until the crumbs are lightly coated.
6. Scatter the crumb mixture evenly over the vegetables and bake for 25–30 minutes until bubbling around the edges and golden on top.
7. Rest for 10 minutes before serving. The vegetables will hold together more neatly after the juices have settled.