Grilled Vegetable Gratin - cooking recipe

Ingredients

1/4 cup olive oil
1/4 tsp dried chili flakes
2 cloves garlic, minced
1 None large eggplant, cut into 8 slices
2 None large zucchini, cut into 8 slices
3 None portobello mushrooms, thickly sliced
1 cup tomato sauce
1 (13.5 oz) can cannellini beans, rinsed and drained
3.5 oz mozzarella cheese, grated
None None fresh basil leaves, to serve

Preparation

Preheat broiler. Combine oil, chili flakes and garlic then brush over vegetables. Cook vegetables until browned and tender. Cover and set aside.
Meanwhile, combine 2/3 cup tomato sauce with cannellini beans and heat until warm. Cover and set aside.
In 4 ovenproof serving dishes, layer 1/2 the eggplant, zucchini, mushrooms and bean mixture. Top with remaining eggplant and reserved pasta sauce. Sprinkle with cheese. Broil for 3 mins, or until cheese is melted and browned lightly. Garnish with basil and serve.