Mediterranean vegetable and potato gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; sliced | |
| 100 | grams | Red pepper; sliced (31/2oz) |
| 100 | grams | Yellow pepper; sliced (31/2oz) |
| 100 | grams | Mushrooms; sliced (31/2oz) |
| 2 | Courgettes; sliced | |
| 4 | Ripe fresh tomatoes; cut into eighths | |
| 30 | grams | Cornflour; (1tbsp) |
| ¼ | pint | Vegetable stock |
| 5 | grams | Salt; (1tsp) |
| 1 | Pinches pepper | |
| 5 | grams | Chopped fresh parsley; (1tsp) |
| 5 | grams | Chopped fresh basil; (1tsp) |
| 675 | grams | Parboiled sliced potatoes; (11/2lb) |
| 115 | grams | Reduced fat medium cheese; (4oz) |
Directions
1 Preheat the oven: 190øC/375øF/Gas Mark 5.
2 Place the onions into a non-stick pan and dry fry, stirring frequently.
Add the peppers, mushrooms, courgettes and tomatoes, place a lid on the pan and cook for 5 minutes.
3 In a pan blend the cornflour with the vegetable stock, salt and pepper.
Bring to the boil, stirring continuously.
4 Place the vegetables into a casserole dish and pour the stock over the top, sprinkle with the basil and parsley.
5 Place the freshly cooked sliced potatoes over the vegetables and sprinkle with the cheese.
6 Bake in a preheated oven for 45 minutes until golden brown, serve hot with unlimited salad.
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