MIXED VEGETABLE GRATIN

vegetarian, gluten free & really easy to make

Large flat mushrooms give lots of flavour to this tasty dish of vegetables topped with grilled cheese.

 

Serves 2

  • 2 tablespoons olive oil
  • 2 courgettes, thickly sliced
  • 4 large flat mushrooms, thickly sliced
  • 2 large tomatoes, thickly sliced
  • 1 teaspoon dried oregano
  • 60g (2 oz) Cheddar, grated
  • seasoning

Method

  1. Heat the oil in a large frying pan and cook the mushrooms and courgettes for about 5 minutes until softened.
  2. Add the tomatoes and cook for a further 5 minutes and season to taste.
  3. Transfer the vegetables to a heatproof dish and sprinkle over the cheese. Place under a preheated grill for 5 minutes until bubbling and golden. Serve immediately with salad and bread.