Ratatouille Gratin

A simple but delicious veggie gratin topped with breadcrumbs or crumbled oatcakes.  Use a mix of whatever vegetables you’ve got. Delicious on it’s own or as a vegetable side dish.

Root vegetables such as parsnips or carrots also work well in this recipe, however they take longer to cook so par-boil them first.

  • 1 tbsp olive oil
  • 1 onion, peeled & chopped
  • 1 large garlic clove, peeled & crushed
  • 1 small aubergine, chopped into chunks
  • 1 courgette, sliced
  • 1 yellow pepper, de-seeded and cut into chunks
  • 130g cherry tomatoes, halved
  • 2-3 tbsp tomato puree
  • 300mls passata (sieved tomatoes)
  • 1 Knorr vegetable 'stock pot' (or 1 tsp vegetable stock powder)
  • a handful of basil leaves, roughly torn
  • a little sea salt & freshly ground black pepper
  • Some grated cheddar mixed with breadcrumbs or crumbled oatcakes to finish

Follow these steps

  • Pre-heat the oven to 150degC.
  • Heat the oil in a large saute pan. Add the chopped onion and cook for 2-3 minutes until starting to soften. Add the crushed garlic and cook for a further minute.
  • Add the aubergine, courgette and yellow pepper to the pan - continue cooking for a couple of minutes. Next, add the tomato puree and stir through.
  • Pour in the passata along with the vegetable 'stock pot' or powder. Stir well then turn the heat down to a gentle simmer - cover with a lid and leave to cook for around 15 minutes or until the vegetables are tender. Stir from time to time to prevent sticking.
  • Finally, stir through the halved cherry tomatoes and the torn basil leaves and check the seasoning. Transfer the hot vegetable mix to an ovenproof gratin dish.
  • Mix together the grated cheddar cheese and breadcrumbs or crumbled oatcakes. Sprinkle evenly over the top.
  • Bake for around 20 minutes or until golden and bubbling.
  • Serves 4-6
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