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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