Mediterranean Vegetable Gratin

with Mediterranean Vegetables

  • Vegetarian
  • Low Calorie
  • Contains Dairy

We love the simplicity of this dish. Made with all of the earthy, sweet flavours of the Mediterranean. Fill up on vegetables and flavour with this hassle-free, home-baked Mediterranean gratin.

Nutrition Per Portion

  • 319 Calories | 
  • 35.8g Carbohydrates | 
  • 17.2g Fat | 
  • 8.4g Fibre | 
  • 10g Protein | 
  • 11.8g Sugar
  • 0.0 min

    Bring a saucepan of water to the boil. Add the chicken stock and stir until dissolved and then remove from the heat.

  • 0.5 min

    Preheat the oven to 180C. Bring another saucepan of salted water to the boil.

  • 1.0 min

    Thinly slice the brown onion, new potato, zucchini, aubergine and fenel bulbs.

  • 3.5 min

    Add the sliced new potato to the boiling salted water.

  • 4.0 min

    Finely chop the garlic and roughly chop the parsley and red capsicum.

  • 5.5 min

    Lightly crush the coriander seeds with the back of a knife.

  • 6.0 min

    Halve and juice the lemon, reserving the correct amount of juice.

  • 7.0 min

    Finely grate the parmesan.

  • 7.5 min

    In a bowl, mix together the breadcrumbs, parmesan and half of the parsley.

  • 8.5 min

    Heat the olive oil in a saucepan.

  • 9.5 min

    Add the onion, fennel, garlic and coriander seeds.

  • 10.0 min

    Drain the potato.

  • 10.5 min

    Add the red capsicum, zucchini and aubergine and new potato. Cook until the vegetables are softened.

  • 11.5 min

    Pour in the correct amount of vegetable stock.

  • 13.0 min

    Add the chopped tomatoes, tomato paste and bay leaf.

  • 13.5 min

    Season with salt and pepper and bring to a gentle simmer.

  • 15.0 min

    Cook for about 5-6 minutes or until thickened.

  • 19.0 min

    Stir in the lemon juice and the remaining parsley.

  • 21.0 min

    Ladle the mixture into an appropriately sized baking dish.

  • 22.0 min

    Top with the breadcrumb mixture and drizzle the top with olive oil.

  • 23.0 min

    Put in the oven to bake until the top has browned.

  • 29.0 min

    Remove from the oven and serve.

  • Ingredients

    New Potatoes , thinly sliced

    Red Capsicum , coarsly chopped

    Aubergine , thinly sliced

    Dried Breadcrumbs

    Parmesan Cheese , finely grated

    Zucchini , thinly sliced

    Fresh Parsley , chopped

    Lemon , juiced

    Dried Bay Leaf

    Tomato Paste

    Chopped Tomatoes

    Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Coriander Seeds , crushed

    Garlic , finely chopped

    Fennel , thinly sliced

    Brown Onion , thinly sliced

    Olive Oil

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