A gratin is a great way to use up some
leftover vegetables and serve it as a vegetarian staple. Concocted
from chopped tomatoes, button mushrooms, fava beans, butternut
squash, zucchini, scallions and fresh basil leaves, broil the
vegetable gratin to a crisp and golden brown crust with a sprinkling
of reduced-fat hard cheese (such as sharp cheddar, or a vegetarian
Parmesan or romano) and fresh breadcrumbs on top.
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Ingredients :
Serves 1
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7oz / 200g canned chopped tomatoes
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scant ¾ cup sliced button mushrooms
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1/3
cup fresh or frozen fava beans
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¾ cup diced butternut squash
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1 zucchini, cut into ¼-inch / 5-mm
slices
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2 scallions, finely chopped
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few fresh basil leaves (optional)
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½oz / 15g reduced-fat hard cheese, such
as sharp cheddar, or a vegetarian Parmesan or romano
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1 tbsp fresh breadcrumbs
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pepper
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Method :
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Put the tomatoes, mushrooms, beans, and
squash into a pan, bring to a simmer, cover, and simmer over low heat
for 15 minutes.
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Add the zucchini and scallions and cook
for an additional 5-10 minutes, or until tender, adding a little water
if the chopped tomatoes don't cover all the vegetables.
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Meanwhile, preheat the broiler. Season to
taste with pepper, stir in the basil, if using, then tip the mixture
into a gratin dish, and smooth out. Combine the cheese and breadcrumbs
and sprinkle them over the top. Brown under a hot broiler for 1-2
minutes, until golden. Serve immediately.
Nutritional Facts :
Calories: 180
Fat: 3.9g
Saturated Fat: 1.6g
Salt: 0.5g |
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