Name: Bean and vegetable gratin
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 small onion, finely chopped; 4 clove garlic, thinly sliced; 2 sage leaves, chopped; 200 gram silverbeet leaves, sliced; 2 tomatoes, diced; 1 head broccoli, broken into florets; 2 400g cans cannellini beans, drained, rinsed; 6 slices bread, crusts removed, diced; 1/4 cup chopped parsley

Bean and vegetable gratin

Packed full of fresh vegetables, this tasty bean and vegin gratin is wonderful served hot from the oven. Topped with crunchy herbed croutons, it is a flavoursome and nutritious family meal.

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

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Ingredients

2 tablespoon olive oil

1 small onion, finely chopped

4 clove garlic, thinly sliced

2 sage leaves, chopped

200 gram silverbeet leaves, sliced

2 tomatoes, diced

1 head broccoli, broken into florets

2 400g cans cannellini beans, drained, rinsed

6 slices bread, crusts removed, diced

1/4 cup chopped parsley

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat half of oil in a saucepan on medium. Cook onion, garlic and sage 3 minutes, stirring, until soft. Add silverbeet. Cook 3 minutes, until wilted. Add tomato. Cook 1 minute, stirring. Stir through broccoli and beans.

2.Transfer to a deep, 8-cup ovenproof dish. Add enough water to come halfway up sides of dish. Season to taste.

3.Combine diced bread, parsley and remaining oil in a bowl and scatter over vegetable mixture. Bake 45 minutes, adding more water if necessary to prevent vegetables drying out. Serve.

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Ingredients

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