Vegetable gratin recipe

20 April 2017 by
First published: 7 August 2016

This classic southern Italian vegetable gratin recipe makes a tasty vegetarian meal in its own right. It’s packed full of health-boosting vegetables and spices – such as oregano, which is a great anti-bacterial, anti-inflammatory food. For meat-lovers, it would also be delicious served cold for lunch with some chicken, a green salad and toasted ciabatta bread.


Ingredients (serves 4)

1 x 400g can Cirio Chopped Tomatoes

4tbsp Filippo Berio Olive Oil

2 red onions, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

2tsp dried oregano

750g aubergines, cut into 1cm cubes

2tbsp balsamic vinegar

3tbsp fresh basil

100g Parmesan cheese, grated

300g courgettes, thinly sliced using a vegetable peeler

2 x 100g balls mozzarella cheese, roughly torn

Filippo Berio Extra Virgin Olive Oil, for drizzling



Preheat the oven to 180°C (fan assisted)/ 375°F/ Gas Mark 4.

Heat two tablespoons of olive oil in a large frying pan and add the onion, garlic and half of the oregano.

Cook over a medium heat for five minutes.

Add the remaining olive oil and turn the heat up high. Add the aubergine and cook for a further three minutes. Add the Cirio Chopped Tomatoes and vinegar and simmer for two minutes. Stir in the basil and half of the Parmesan.

Spread the mixture on the bottom of a gratin dish. Dot with the mozzarella and top with courgette ribbons. Sprinkle with the remaining Parmesan. Drizzle with extra virgin olive oil and cook for 15 minutes in the oven.

Recipe courtesy of Cirio

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