Ingredients for 4 people

  • 2 large courgettes, sliced
  • 2 large carrots, scrubbed and sliced
  • 4 medium tomatoes
  • 4 medium potatoes, peeled and chopped
  • 2 onions (or white parts of leeks), peeled and chopped
  • 2 tbsp olive oil
  • 2 tbsp De Nigris Bronze Label Balsamic Vinegar
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 100g cheddar cheese, grated
  • 50g breadcrumbs

For the recipe

seasonal vegetables au gratin_denigris_recipes

Preheat the oven to 200°C.
In a large bowl, mix together the olive oil, De Nigris Bronze Label Balsamic Vinegar ​, honey, garlic, salt, and pepper. Add the vegetables to the bowl and toss to coat.
Transfer the vegetables to a baking dish and spread them out in an even layer. Sprinkle the grated cheese over the vegetables, followed by the breadcrumbs. Bake in the preheated oven for 35 to 40 minutes, or until the vegetables are tender and the cheese is melted and golden brown.
Serve hot as a side dish, or as a main with crusty bread.