Recipe for Mediterranean Vegetable and Potato Gratin 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 x Onions, sliced
100 gm Red pepper, sliced (31/2oz)
100 gm Yellow pepper, sliced (31/2oz)
100 gm Mushrooms, sliced (31/2oz)
2 x Courgettes, sliced
4 x Ripe fresh tomatoes, cut into eighths
30 gm Cornflour, (1tbsp)
1/4 pt Vegetable stock
5 gm Salt, (1tsp)
1 pch pepper
5 gm Chopped fresh parsley, (1tsp)
5 gm Chopped fresh basil, (1tsp)
675 gm Parboiled sliced potatoes, (11/2lb)
Instructions:
Instructions: 1 Preheat the oven: 190 C/375 F/Gas Mark 5.

2 Place the onions into a non-stick pan and dry fry, stirring frequently.

Add the peppers, mushrooms, courgettes and tomatoes, place a lid on the pan and cook for 5 minutes.

3 In a pan blend the cornflour with the vegetable stock, salt and pepper.

Bring to the boil, stirring continuously.

4 Place the vegetables into a casserole dish and pour the stock over the top, sprinkle with the basil and parsley.

5 Place the freshly cooked sliced potatoes over the vegetables and sprinkle with the cheese.

6 Bake in a preheated oven for 45 minutes until golden brown, serve hot with unlimited salad.

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