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Green bean and cherry tomato gratin

Meat-free Monday: Green bean and cherry tomato gratin

There is nothing more comforting than a deliciously-filled bake topped with that crispy cheese-and-breadcrumb crust we all know and love.


700g green beans, trimmed
⅓ cup olive oil
2 shallots or small onions, peeled and chopped
2 tbsp baby capers
Zest and juice of ½ lemon
500g cherry tomatoes
1 tbsp chopped parsley
Salt and pepper
50g cream cheese
½ cup breadcrumbs

1. Preheat oven to 190°C.
2. In a pot over high heat, bring 2l of water to the boil. Add the beans and cook for 4 minutes, until tender. Drain and set aside to cool.
3. Heat 1 tbsp of olive oil in a pot over medium heat and fry the shallots or onions until tender. Add the capers and lemon zest and fry for 2 minutes, until fragrant. Add the remaining oil and the lemon juice, cherry tomatoes and parsley, and cook for 1 minute.
4. Add the tomato mixture to the green beans, season and toss gently to coat.
5. Transfer to an oven dish. Spoon the cream cheese on top and sprinkle with breadcrumbs. Bake for 12 minutes, until golden brown.

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