Bean and Veggie Gratin

[Guest guest]

Bean and Veggie Gratin

 

 

8 tsp olive oil

1 small onion, finely chopped

4 garlic cloves, thinnly sliced

2 sage leaves, chopped

200 g (7 oz) silverbeet leaves, sliced

2 tomatoes, diced

1 head broccoli, broken into florets

two 400 g (14 oz) cans cannellini beans, drained, rinsed

6 slices GF bread, crusts removed, diced (-OR- GF bread crumbs)

1/4 cup chopped parsley

 

 

1. Preheat oven to 200 C (390 F) or 180 C (350 F) fanforced.

 

2. Heat half the oil in a saucepan over medfium heat. Cook onion,

garlic and sage for 3 minutes, stirring, unitl soft.

 

3. Add silverbeet and cook for 3 minutes, until wilted.

 

4. Add tomato and cook for another minute, stirring.

 

5. Stir through broccoli and beans and transfer to to a deep, 8 cup

oven proof dish. Add enough water to come halfway up the sides of the

dish. Season to taste.

 

6. Combine diced bread, parsley and remaining oil in a bowl and

scatter over vegetable mixture.

 

7. Bake for 45 minutes, adding more water if necessary to prevent

vegetables drying out. Serve.

 

 

Serves 6.