Gratin of Roasted Mediterranean Vegetables with Mature Cheddar

A vibrant all-in-one dish featuring roasted Mediterranean vegetables and new potatoes, topped with savory melted mature cheddar cheese.

Vegetarian Healthy Dinner Vegetables Gluten Free

Estimated Nutrition

Calories

604.1

kcal / serving

4832.5 kcal total

Carbs

41.4g

per serving

331.2 g total

Fat

42.3g

per serving

338.4 g total

Protein

14.5g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Mature Cheddar Cheese

Grated

LegumesPulses

400

Red Kidney Beans

Tinned, rinsed and drained

NutsSeeds

clove

Garlic

Peeled and roughly chopped

to taste

Black Pepper

to taste

Sea Salt

Coarsely ground

Basil

Roughly chopped or torn

OilsFats

275

Olive Oil

Vegetables

piece

Red Onion

Cut into quarters then cut lengthways again

piece

Aubergine

Roughly chopped; purple Italian variety preferred

piece

Yellow Pepper

Deseeded and roughly chopped

piece

Red Pepper

Deseeded and roughly chopped

piece

Courgette

Roughly chopped

bulb

Fennel

Roughly chopped

600

New Potatoes

Small

450

Baby Vine Tomatoes

Method

Transfer the vegetables to a roasting tin, spread evenly, and season with salt and pepper.

Boil the new potatoes in salted water until tender, then drain and add to the vegetable mix.

Preheat the oven to 220°C.

Mix the onions, aubergine, peppers, courgettes, and fennel in a large bowl with olive oil and garlic.

Roast vegetables until they start to colour, then stir in tomatoes, basil, and kidney beans.

Bake for 20 more minutes until vegetables are coloured but crunchy.

Adjust seasoning and serve topped with grated cheddar cheese.