Vegetable Gratin

Vegetable Gratin

A hearty dish for those winter nights. I love the crunchy bread on top!! 

This dish serves 4. 


  • 2 tablespoons olive oil
  • 2 onions sliced
  • 2 garlic cloves chopped finely
  • 2 zucchinis sliced
  • 1 red capsicum sliced
  • 3 large mushrooms sliced
  • 1 x 400g tin of crushed tomatoes
  • A handful of fresh basil
  • 1 sourdough baguette
  • 1 cup of cheese (I used a mixture of tasty and reserve cheeses)
  • Salt and pepper to season


  1. Preheat oven to 180 degrees
  2. Place oil in a large frying pan. Add sliced onion, garlic, zucchini, capsicum and mushrooms. Cook over low heat until vegetables start to soften.
  3. Add tomatoes and bring to the boil. Continuing to stir occasionally. Add basil leaves and simmer vegetables for another 5 minutes. Season with salt and pepper.
  4. In the meantime break up baguette into bread crumbs and place in a large bowl. Mix in cheese.
  5. Remove vegetables from the stove and pour mixture into large baking dish.
  6. Top with cheese bread crumbs
  7. Cook in over for 15-20 minutes until bread crumbs and cheese is golden brown.
  8. Serve :) 

Making the filling. 

Serve with fresh basil.