Grilled Vegetable Gratin
Ingredients
- 1/4 cup olive oil ⓘ
- 1/4 tsp dried chili flakes
- 2 cloves garlic, minced
- 1 None large eggplant, cut into 8 slices
- 2 None large zucchini, cut into 8 slices ⓘ
- 3 None portobello mushrooms, thickly sliced ⓘ
- 1 cup tomato sauce ⓘ
- 1 (13.5 oz) can cannellini beans, rinsed and drained ⓘ
- 3.5 oz mozzarella cheese, grated ⓘ
- None None fresh basil leaves, to serve ⓘ
Instructions
- Preheat broiler. Combine oil, chili flakes and garlic then brush over vegetables. Cook vegetables until browned and tender. Cover and set aside.
- Meanwhile, combine 2/3 cup tomato sauce with cannellini beans and heat until warm. Cover and set aside.
- In 4 ovenproof serving dishes, layer 1/2 the eggplant, zucchini, mushrooms and bean mixture. Top with remaining eggplant and reserved pasta sauce. Sprinkle with cheese. Broil for 3 mins, or until cheese is melted and browned lightly. Garnish with basil and serve.
Nutrition & Diet Analysis (per serving)
459
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).