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Mediterranean vegetable gratin


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cook the potatoes until almost tender in plenty of lightly salted boiling water. Then drain and, when cool enough to handle, slice thickly.
  • Spray the eggplant and zucchini generously with oil and cook, in one layer, on a preheated ridged grill (or BBQ) until tender.
  • At the same time, heat a little oil in a large pan and gently saute the onions until just tender.
  • To make the topping, combine the breadcrumbs with the garlic, parsley and 2 tbsp fresh oil in a food processor until well combined.
  • Spray a gratin dish with oil and layer the tomatoes, onions, zucchini and eggplant in it. Sprinkle with a little more oil, the thyme, some of the feta and the olives. Then layer with the potatoes and anything else that is leftover. Season with ground pepper, top with a good layer of the crumb mixture and press down. Spray with oil and cook in the middle of the oven for about 30-35 mins until golden brown.
  • Serve with a simple green salad and good crusty bread on the side.


  • 12 chats (baby potatoes), peeled
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1-2 eggplants, sliced lengthways
  • 2-3 zucchinis, finely sliced lengthways 
  • olive oil
  • 2 large onions, diced
  • 3 cups fresh breadcrumbs, dry toasted
  • 4 garlic cloves, crushed
  • 2 tbsp chopped fresh parsley
  • 4 ripe, red tomatoes, thickly sliced
  • 1 heaped tspn fresh thyme
  • 1 cup crumbled feta cheese
  • ½ cup pitted black olives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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