Gratin of Veggies

[Guest guest]

Gratin of Veggies

Serves 6

 

2/3 c long-grain rice

2 zucchini

1 red bell pepper

1 onion

6 ripe tomatoes

2 T olive oil

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

1 t dried oregano

1 t fennel seeds, roasted

2/3 c veggie stock

3 oz Pecorino or Vegetarian cheddar cheese, grated

 

Preheat oven to 400 degrees. Put rice in small pan and cover with cold water. Bring to boil and cook 3 min, drain well and transfer to gratin dish. Thickly slice zucchini, roughly chop red pepper, and onion, and then skin, seed, chop tomatoes.

 

Place veggies in large bowl, add oil and stir until veggies are coated. Snip in fresh herbs, add bay leaves, oregano, fennel seeds, stir and spoon over rice. Pour over stock, cover with foil and bake 40 min. Remove foil, sprinkle over the cheese and return to over for 15 more minutes until cheese is melted and all liquid is absorbed. Brown under hot broiler.