Colourful Vegetable Gratin
PREP 20 MIN•COOK 55 MIN
GF
NF
V
Number of servings
2
100g potatoes thinly sliced
1⁄3 cup (80ml) vegetable stock
salt & pepper, to taste
3 sprigs of fresh thyme leaves stripped
150g sweet potatoes, orange thinly sliced
150g turnip (or swede) thinly sliced
150g butternut squash thinly sliced
100g roasted red peppers, in brine drained
125g fresh ricotta
40g feta
1⁄2 large egg
Topping
1⁄4 cup (35g) panko breadcrumbs (or gluten-free if required)
1⁄4 cup (30g) parmesan finely grated
1⁄8 tsp lemon zest
1 sprig of parsley finely chopped
Preheat oven to 180°C/fan 160°C/gas 4 and grease a deep pie dish.
Layer potatoes in the base, add quarter of the stock, season with salt and pepper and scatter over some thyme.
Repeat the same process with the sweet potato, turnip and pumpkin layers.
Add roasted peppers.
In a medium bowl, combine ricotta, feta and egg until smooth. Season with salt and pepper and spread over the peppers.
Cover with baking paper and foil and bake for 45 minutes or until vegetables are tender.
Combine topping ingredients and season with salt & pepper. Scatter over the cheese layer and return to oven for 10 minutes or until lightly golden on top.
Divide between plates to serve.
Energy (kJ)
1887 kJ / 451 cals
Protein
25.8 g
Fat
17.6 g
Sat. Fat
10.3 g
Carbs
41.3 g
Sugar
15.4 g
Fiber
8.1 g
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