Mediterranean vegetable bake

Serves 4

This is a really satisfying, all-in-one dish. The vegetables are roasted to enhance their natural sweetness and the egg, cheese and garlic croûtons bring together a perfect combination of ingredients. A simple green salad dressed with a little olive oil is all you need with this dish.

Ingredients

1 aubergine
4 medium size courgettes
6 tomatoes
4 medium slices Brace’s white bread, crusts removed
50g mature cheddar cheese, grated
1 clove garlic, peeled
Olive oil
Sea salt and black pepper
4 large free-range eggs
150ml semi-skimmed milk
1 small bunch basil
Chopped parsley to finish

Instructions
Preparation time: 10 minutes Cooking time: 40 minutes

Preheat the oven to gas mark 6, 200c, 400f. Lightly brush an oven dish with olive oil. Slice the aubergine into thin rings and cut in half. Cut the courgettes into thin rings and slice the tomatoes. Arrange the vegetables in alternate rows at a slight angle across the dish. Brush lightly with olive oil, season with salt and pepper and roast in the oven for 25 minutes. Now beat the eggs and milk together and season lightly. Rub the bread with garlic and cut each slice into four triangles, to make the croûtons. Remove the vegetables from the oven, break up the basil leaves and push them in-between the vegetables. Pour in the egg mixture and then slide the croûtons between the cooked vegetables so that the peaks are just visible; brush them lightly with olive oil. Sprinkle the cheese over the top and return to the oven for about 12 – 15 minutes, until the egg is cooked. Finish with the parsley, serve hot or cool but don’t chill.