Provencal Vegetable Gratin

• 5 tablespoons extra-virgin olive oil, plus more for dish
• 2 medium onions, thinly sliced
• 4 medium cloves garlic, ground to paste in mortar and pestle
• 2 1/2 teaspoons salt
• 1/4 cup fresh basil leaves, torn
• 2 teaspoons chopped fresh thyme leaves
• 5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced into 1/4-inch rounds
• 3 cups of broccollini or broccoli heads, cut in halves
• 2 cups cauliflower florets, sliced
• 1 cup of Puy lentils, cooked until soft but still firm, in a little of their juice
• 200ml thick cream
• 1/2 cup finely grated Parmesan
• 1/2 cup of regular cheddar cheese
• Panko crumbs

Preheat the oven to 180 C. Lightly grease a 7 by 11-inch baking dish with olive oil.

Heat 2 tablespoons of the olive oil in a frypan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.

Toss the sliced vegetables except broccolini with the remaining olive oil and salt, and pepper. Cook until softened but still a little firm. Add brocollini and garlic, cook further and mix gently, add lentils and continue to mix and cook until broccolini is softened and garlinc and lentils are incorporated. Add to baking dish. Season to taste.

 

Pour cream over top to just cover top, not drown vegetables.

 

Mix a cup of panko crumbs with cheese and spread over top of gratin.

Place in oven and bake for 20 to 35 minutes. Uncover and sprinkle with the Parmesan. Serve hot or at room temperature.