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Gratin of roasted Mediterranean vegetables with mature cheddar

Served hot or cold, this all-in-one dish tastes as good as it looks. I prefer the vegetables cut into chunky pieces – that way you can taste all the individual ingredients.


Preparation method

  1. Preheat the oven to 220C/425F/Gas 7.

  2. In a large bowl, mix the onions, aubergine, peppers, courgettes and fennel. Pour over the olive oil, add the garlic, and mix thoroughly with your hands.

  3. Transfer the vegetables to a roasting tin. Spread evenly and season to taste with salt and pepper.

  4. Fill a large pan with boiling salted water. Add the new potatoes and cook until just tender. Drain the potatoes and add them to the mixed vegetables.

  5. Place in the hot oven and once the vegetables have started to colour, add the tomatoes, basil and kidney beans. Mix well and return to the oven for a further 20 minutes, or until the vegetables are coloured, but still reasonably crunchy in texture.

  6. Taste and add more salt and pepper, if desired. Serve either hot or cold with grated cheese scattered over.

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