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Ingredients
Vegetable Gratin
- Ingredients
- 80 grams white bread
- 2 garlic cloves (finely diced)
- 2 small onions (finely diced)
- 75 milliliters olive oil
- 1 Tbsp dried oregano
- 2 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 Zucchini
- 1 small Eggplant
- 4 Tomatoes
- freshly grated Parmesan
- salt
- freshly ground peppers
- ½ bunch Basil
Grind the bread coarsely. Heat 60 ml (approximately 4 tablespoons) of oil in a pan and fry the bread with the garlic, onion and oregano. Set aside approximately 30 grams (approximately 1 ounce) of breadcrumbs. Preheat the oven to 200°C (approximately 400°F).
Halve the peppers, rinse and peel. Cut the peppers into 3 cm wide strips. Rinse the zucchini and eggplant, cut lengthwise into 0.5 cm slices. Rinse the tomatoes, quarter and remove the seeds. Grease the baking dish with the remaining oil. Layer the vegetables in the baking dish, finishing with the peppers. Season between the layers with salt and pepper and sprinkle with breadcrumbs. Cover with aluminum foil and bake for 35 minutes.
Increase the oven temperature to 225°C (approximately 425°F), remove the foil and sprinkle the dish with parmesan. Bake for another 10 minutes. Roughly chop the basil. Serve the gratin sprinkled with the remaining breadcrumbs and basil leaves.