Chargrilled vegetable gratin

This chargrilled vegetable gratin recipe is high in fibre and makes a tasty main or side dish. By chargrilling the vegetables instead of frying them, makes the dish fresher and so much lighter. It ‘s so easy to make and will be gone before you know it.

Serves: 4
Ingredients: 10
Serving size: 570 g
Total calories: 453
Protein: 20.96 g
Fat: 16.6 g
Carbohydrates: 46.58 g
Fibre: 12.58 g


  • ¼ cup coconut oil
  • ¼ tsp dried chilli flakes
  • 2 cloves garlic, crushed
  • 1 large eggplant, cut into 8 slices
  • 2 large zucchinis, cut into 8 slices
  • 250 g flat mushrooms, sliced thickly
  • 1 cup tomato pasta sauce
  • 420 g cannellini beans, rinsed and drained
  • 100 g grated parmesan cheese
  • Fresh basil leaves to serve


  1. Heat a grill plate or barbeque.
  2. Meanwhile, combine coconut oil, chilli flakes and garlic in a bowl. Brush the vegetables with the oil mixture. Lightly oil the grill plate and cook vegetables until browned and tender. Set aside when cooked.
  3. Meanwhile, combine 2/3 cup of the pasta sauce with the beans. Heat in a small saucepan until hot.
  4. Preheat grill. In a baking dish, layer 4 slices of eggplant, then the zucchini, mushrooms and bean mixture. Top with remaining eggplant slices and pasta sauce. Sprinkle with cheese on top.
  5. Place under preheated grill for about 3 minutes or until cheese is melted and browned lightly.
  6. Top with basil leaves before serving.
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