Mediter­ranean sof­fritto veg­gie gratin

Woman (UK) - - Food News -



200g sof­fritto pas­sata

150g trimmed cour­gette

150g trimmed aubergine 100g trimmed red Ro­mano pep­per 85g cherry toma­toes

½ tsp dried oregano

½ tsp dried thyme 15g cheese, finely grated 25g wa­ter­cress leaves, to serve

Pre­heat the oven to 200C/gas 6. Pour half of the sof­fritto pas­sata into the bot­tom of a small oven­proof dish.

Cut the cour­gette and aubergine into 5mm slices, halv­ing the aubergine slices if large. Cut the pep­per into strips. Ar­range at­trac­tively over the sauce, then halve the cherry toma­toes and scat­ter over the top.

Sea­son with salt and pep­per, then pour over the re­main­ing sof­fritto pas­sata. Sprin­kle with the dried herbs, then cover with foil and bake in the oven for 30 mins.

Re­move the foil, sprin­kle over the cheese and re­turn the gratin to the oven, un­cov­ered, for a fur­ther 10-15 mins, un­til soft­ened and bub­bling and the cheese is golden. Serve with the wa­ter­cress leaves. Per Serv­ing: 120 cals, 5g fat (2g sat­u­rated), 12g car­bo­hy­drates

PREP Serve as a side for chicken or grilled fish. Sof­fritto is the base to many Ital­ian recipes – it’s a mix­ture of chopped veg­eta­bles that have been slowly fried.

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