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Vegetable nut gratin - vegetarian lifestyle recipe book

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Vegetable nut gratin - vegetarian lifestyle recipe book

Ingredients: Vegetable nut gratin - vegetarian lifestyle recipe book

serves 4

2 tablespoons olive oil

2 onions, sliced

2 cloves garlic, crushed

12 oz / 400 g courgettes, sliced

6 oz / 150 g carrots, sliced

6 oz / 150 g mixed nuts - cashew nuts halved, hazelnuts whole, brazil/walnuts in pieces.

2 oz / 50 g pine kernels

1 tablespoon parsley, chopped

1/2 tablespoon rosemary, chopped

1 teaspoon thyme, chopped

salt and pepper to taste

4 large tomatoes, skinned and sliced

1/4 pint skimmed milk

4 oz / 100 g low-fat cheese, grated

Instructions: Vegetable nut gratin - vegetarian lifestyle recipe book

Fry the onions gently in the oil for 2 -3 minutes, then add the garlic, courgettes, carrots, herbs and seasoning. Cook for a further 5 minutes.
Add most of the nuts, retaining some for the topping. Chop these more finely.
Put half the mixture into a pie dish and cover with the tomatoes. Add the rest of the mixture.
Heat the milk and stir in half the cheese. Simmer for a few minutes, then pour over the mixture in the dish.
Sprinkle with the chopped nuts and remaining cheese. Bake at Gas Mark 4, 180 C, 350 F, for 30 minutes.
Serve hot.