Vegetable Gratin


  • 4 large beef tomatoes
  • 4 medium size courgettes
  • 4 medium size aubergines
  • Salt
  • Breadcrumbs
  • 6 garlic cloves crushed
  • Small piece of fresh ginger peeled and grated
  • Chopped herbs: continental parsely, chervil, basil, oregano etc.. Whatever is at hand
  • Black pepper
  • 2 large table spoons of olive oil


Preheat oven to 190c (170c fan assisted)


Cut tomatoes in half, slice the aubergines (do not peel them) slice the courgettes lengthways.

Place all veg on baking tray already sprinkled with some olive oil. Spread veg cut-side up evenly and sprinkle with salt.

Mix the rest of the ingredients together. Add seasoning. Press all the mixture into the top of the veg so that they are fully covered.

Sprinkle rest of olive oil. Place inside the oven for 20 minutes. Then reduce oven temp to 170c and bake for another 10 minutes.

Take tray out of oven and check veg are soft but still holding their shape (especially the tomatoes)

Enjoy with a nice glass of ice cold rosé or dry white wine.




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