Vegetable Pasta Gratin
Ingredients
- Ingredients
- 400 grams Fusilli
- salt
- 1 Zucchini
- 1 onion
- 1 garlic clove
- 1 red Bell pepper
- 100 grams Corn (canned)
- 40 grams black Olives (canned)
- 80 Greek Comté cheese
- 80 grams grated Emmentaler cheese
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 400 grams Tomatoes (canned)
- ½ tsp dried oregano
- ½ tsp dried thyme
- salt
- freshly ground peppers
- sugar
- 1 tsp aged balsamic vinegar
- olive oil (for the pan)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Cook the pasta in plenty of boiling salt water until al dente, rinse in cold water and drain well. Rinse the zucchini, halve lengthwise and cut into thin slices. Peel, halve and thinly slice the onion. Peel and finely chop the garlic. Rinse the pepper, halve, remove the seeds and ribs and cut into strips. Drain the corn and olives. Crumble the herder's cheese and mix with the emmentaler.
Saute the onion and garlic in hot oil. Add the tomato paste and saute. Add the canned tomatoes. Add the zucchini, pepper, olives, corn, oregano and thyme. Season with salt, pepper, sugar and vinegar. Mix the pasta and vegetables. Pour into a greased baking dish. Sprinkle with the cheese mixture. Bake for about 20 minutes, until golden brown. Remove from the oven and serve immediately.
