Mediterranean Vegetable Gratin with Cheddar
Mediterranean Vegetable Gratin with Cheddar



  • 2 red onions, sliced
  • 1 eggplant, chopped
  • 2 yellow bell peppers, chopped
  • 2 red bell peppers, chopped
  • 3 zucchinis, chopped
  • 1 fennel bulb, sliced
  • 275ml olive oil
  • 1 garlic clove, chopped
  • Salt and pepper
  • 600g new potatoes
  • 450g ripe baby tomatoes
  • 25g basil, torn
  • 1 tin of kidney beans, drained
  • 200g grated cheddar
  • Preheat the oven to 220C, and mix together the onions, eggplant, bell peppers, zucchinis, and fennel in a bowl with the garlic and olive oil. Season well, and spread over a roasting tin.
  • Cook the potatoes in salted water until just tender. Drain, and add to the roasting tin with the Mediterranean vegetables. Place in the oven for 10 minutes, then add the tomatoes, basil, and kidney beans. Roast for a further 20 minutes, then top with grated cheddar, and serve.
1 hour
8 serving
This recipe pairs perfectly with the Hastwell & Lightfoot 'Fats & Skinny' Grenache Blend 2017 from McLaren Vale, Australia.

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