Mediterranean Vegetable Gratin with Mediterranean Vegetables

Preheat the oven to 200 degrees. In a large baking dish, layer the thinly sliced new potatoes as the base. This will help in absorbing the flavors of the gratin as it cooks.

On top of the potatoes, add a layer of thinly sliced aubergine and zucchini. Then, scatter the coarsely chopped red capsicum, thinly sliced brown onion, thinly sliced fennel, and finely chopped garlic evenly over the vegetables.

In a small bowl, mix the tomato paste, crushed coriander seeds, the juice of 1/4 lemon per person, and 30ml of vegetable stock per person. Stir until well combined and then pour this mixture evenly over the layered vegetables in the baking dish.

Add a single dried bay leaf on top of the mixture. This will infuse the gratin with its aromatic flavor as it cooks. Remove it before serving.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. This allows the vegetables to cook through and absorb the flavors of the sauce.

While the gratin is baking, mix the dried breadcrumbs with finely grated Parmesan cheese and chopped fresh parsley in a bowl. This will be used as the topping for the gratin.

After 20 minutes, remove the aluminum foil and sprinkle the breadcrumb, Parmesan, and parsley mixture over the top of the gratin. Drizzle with olive oil (1 tablespoon per person) and return to the oven, uncovered.

Bake for another 15-20 minutes, or until the topping is golden brown and crispy. Ensure the vegetables are tender by checking with a fork.

Let the gratin stand for a few minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly, making it easier to serve.

Serve the Mediterranean Vegetable Gratin warm, ideally as a side dish with a protein of your choice or as a hearty main course for a vegetarian meal.