Name: Roast Vegetable Gratin recipe
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 1
Ingredients: 1 1/3 kg roma tomato cored cored ripe halved lengthways; 2 onions peeled quartered; 3 mushrooms large quartered; 6 garlic cloves unpeeled; 3 tbs extra virgin olive oil; 3 sprigs fresh rosemary; 2 tbs sea salt flakes; 1 pinch pepper *to taste; 1 1/2 cups fresh breadcrumbs; 3 tbs parmesan cheese grated; 2 tbs parsley chopped

by Karmagirl Last updated on 07/09/2019

A different way to serve vegetables, just lovely with a roast, a steak or anything. It can be prepared the night before. - Karmagirl

Ingredients

1 1/3 kg roma tomato cored cored ripe halved lengthways
2 onions peeled quartered
3 mushrooms large quartered
6 garlic cloves unpeeled
3 tbs extra virgin olive oil
3 sprigs fresh rosemary
2 tbs sea salt flakes
1 pinch pepper *to taste

Breadcrumb topping

1 1/2 cups fresh breadcrumbs
3 tbs parmesan cheese grated
2 tbs parsley chopped

Method

Step 1

Preheat oven to 220C. Place vegetables in a large baking dish in one layer.
Step 2

Toss gently in the olive oil, salt, rosemary and pepper. Bake for 40 minutes, turning as necessary halfway through.
Step 3

Remove from oven and allow to cool for 10 minutes.
Step 4

Remove tomato skins with tongs, squeeze garlic out of their skins and roughly chop vegetables. Combine.
Step 5

Place vegetables including pan juices into a gratin or lasagne dish. Add extra salt if needed.
Step 6

At this point, vegetables can be covered and refrigerated until 30-40 minutes before serving time.
Step 7

Combine topping ingredients. When ready to heat, preheat oven to 200C.
Step 8

Sprinkle topping evenly over vegetables and press down gently.
Step 9

Spray with oil or dot with butter. Bake for about 20-30 minutes or until vegetables are warmed.