Vegetable Gratin with Mozzarella and Mixed Beans

Nutrition per serving

Calories 489 kcal
Protein 23.2 g
Carbs 56.6 g
Fats 18.7 g
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Monounsaturated Fat Login
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Login Aubergine (eggplant)
Login Courgette (Zucchini)
Login Red Bell Pepper (capsicum)
Login Onion
Login Garlic
Login Canned Mixed Beans (drained)
Login Tomato Puree
Login Chopped Tomatoes (canned)
Login Mixed Herbs
Login Mozzarella Cheese (whole milk)
Login Bread Crumbs
Login Olive Oil
Login Vegan Parmesan Cheese


  1. Preheat the oven to 200 °
  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.


Cooking Instructions

  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.


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