National Vegetarian Week: Vegetable Gratin

national vegetarian week


  • 4 tbs Filippo Berio Olive Oil
  • 2 red onions, peeled and sliced finely
  • 2 cloves garlic, peeled and chopped finely
  • 2 tsp dried oregano
  • 750 g (1 lb 10 oz) aubergines, cut into 1 cm (½ cm) cubes
  • 1 x 400 g can Cirio chopped tomatoes
  • 2 tbs balsamic vinegar
  • 3 tbs fresh basil
  • 100 g (3½ oz) vegetarian parmesan-style cheese, grated
  • 300 g (10½ oz) courgettes, sliced thinly using a vegetable peeler
  • 2 x 100 g balls vegetarian mozzarella cheese, torn roughly
  • Filippo Berio Extra Virgin Olive Oil, for drizzling
Recipes courtesy of Cirio.

National Vegetarian Week runs from May 11-17.

To mark the occasion, we’re publishing a vegetarian recipe every day this week.

Today: this tasty looking vegetable gratin.


  1. Pre-heat the oven to 180 deg. C., 355 deg. F., Gas Mark 4.
  2. Heat 2 tablespoons of olive oil in a large frying-pan and add the onions, garlic and half of the oregano. Cook over a medium heat for 5 minutes.
  3. Add the remaining olive oil and turn the heat up high. Add the aubergine and cook for a further 3 minutes.
  4. Next, add the Cirio chopped tomatoes and vinegar and simmer for 2 minutes. Stir in the basil and half of the vegetarian parmesan-style cheese.
  5. Spread the mixture on the bottom of a gratin dish. Dot with the mozzarella and top with courgette ribbons. Sprinkle with the remaining parmesan-style cheese. Drizzle with extra virgin olive oil and cook for 15 minutes in the oven.

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Read more about National Vegetarian Week on the event’s website, here.