LEEK, SQUASH AND TOMATO GRATIN

Leek, Squash and Tomato Gratin image

Provided by PinkCherryBlossom

Categories Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

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450 g peeled and seeded squash, sliced 1 cm thick
4 tablespoons olive oil
450 g leeks, cut on the diagonal
675 g tomatoes, skinned and sliced
1/2 teaspoon ground roasted cumin seeds
450 ml single cream (light cream)
1 red chile, deseeded and sliced
1 garlic clove, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons fine breadcrumbs (brown or white)

Steps:

Heat oven to 190C / 375°F.
Steam squash for 10 minutes.
Heat half the oil and cook leeks for 5 minutes
In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
Bake for 55 minutes.
Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.

Nutrition Facts : Calories 479.7, Fat 35.6, SaturatedFat 15.1, Cholesterol 71.3, Sodium 127.2, Carbohydrate 36.4, Fiber 5.9, Sugar 12.5, Protein 8.7