Cheese and Vegetable Gratin
Serves 4
Ingredients
Method
2 tbsp. Olive Oil
2 Onions (Sliced)
1 Clove Garlic (Crushed)
250 g. Courgettes ( Sliced)
150 g. Broccoli ( cut into small florets)
1 tbsp. Parsley (Chopped)
1 tsp. Thyme (Chopped)
¼ tsp. Salt and Pepper (to your taste)
4 Large Tomatoes ( Skinned and Sliced)
25 g. Butter
25 g. Wholewheat Flour
300 ml. Milk
125 g. Cheese - Cheddar ( Medium Grated )
1 tbsp. Breadcrumbs (White or Brown)
Preheat the oven to 180ºC / 350º F.
Heat the oil in a pan, add the onions and fry gently until softened.
Add the garlic, courgettes, herbs, salt and pepper to taste, and cook for 5 minutes, stirring occasionally.
Put half the mixture in a 1.5 litre pie dish and cover with the tomatoes. Top with the remaining vegetable mixture.
Melt the butter in a saucepan, stir in the flour, remove from the heat and blend in the milk. Bring to the boil stirring constantly until the sauce thickens.
Add half of the cheese, salt and pepper to taste and pour over the vegetable mixture.
Sprinkle with the breadcrumbs and the remaining cheese.
Bake in the oven for 30 minutes, until golden.