Vegetable Gratin with Mozzarella and Mixed Beans
Nutrition per serving
Calories | 490 kcal |
Protein | 23.2 g |
Carbs | 56.6 g |
Fats | 18.7 g |
Saturated Fat | 5.4 g |
Monounsaturated Fat | 7 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 17 g |
Fiber | 18.7 g |
Sodium | 618 mg |
Ingredients
Aubergine (eggplant) | |
Courgette (Zucchini) | |
Red Bell Pepper (capsicum) | |
Onion | |
Garlic | |
Canned Mixed Beans (drained) | |
Tomato Puree | |
Chopped Tomatoes (canned) | |
Mixed Herbs | |
Mozzarella Cheese (whole milk) | |
Bread Crumbs | |
Olive Oil | |
Vegan Parmesan Cheese |
Preparations
1. Preheat the oven to 200 C (390F)
1. Preheat the oven to 200 C (390F)
2. Top and tail the courgette/aubergine. Slice in half lengthways, then slice into 1cm cubes.
3. Remove the core/slice the pepper into 1cm cubes.
4. Peel/finely dice the onion and garlic.
5. Rinse/drain the mixed beans in a sieve.
1. Place the courgette, aubergine and peppers into a bowl with a tbsp of oil and a pinch of salt and pepper and mix to coat.
1. Place the courgette, aubergine and peppers into a bowl with a tbsp of oil and a pinch of salt and pepper and mix to coat.
2. Heat a frying pan over high heat, add the vegetables and cook for a few minutes until slightly charred. Transfer to a plate and set aside.
3. Add ½ a tbsp of olive oil to the pan and lower heat to medium. Once hot, add the onion, garlic and gently cook for 3 minutes before adding the tomato purée, chopped tomatoes, mixed beans, dried herbs and the cooked vegetables. Stir to combine and continue to cook for about 3 minutes until warmed through.
4. Season with salt and pepper to taste, then pour the mixture into an oven proof dish. Tear the mozzarella into bite-sized pieces and scatter it over the vegetables. Sprinkle over the grated cheese and breadcrumbs and cook in the oven for 5-7 minutes until the top is golden and crispy.
5. Remove from oven and rest for a few minutes before serving.