Grilled Vegetable Gratin

• 1/4 cup olive oil
• 1/4 teaspoon dried chili flakes
• 2 cloves garlic minced
• 1 eggplant large, cut into 8 slices
• 2 zucchini large, cut into 8 slices
• 3 portobello mushrooms thickly sliced
• 1 cup tomato sauce
• 13 1/2 ounces cannellini beans rinsed and drained
• 3 1/2 ounces mozzarella cheese grated
• fresh basil leaves to serve

1. Preheat broiler. Combine oil, chili flakes and garlic then brush over vegetables. Cook vegetables until browned and tender. Cover and set aside.
2. Meanwhile, combine 2/3 cup tomato sauce with cannellini beans and heat until warm. Cover and set aside.
3. In 4 ovenproof serving dishes, layer 1/2 the eggplant, zucchini, mushrooms and bean mixture. Top with remaining eggplant and reserved pasta sauce. Sprinkle with cheese. Broil for 3 mins, or until cheese is melted and browned lightly. Garnish with basil and serve.

olive oil, dried chili flakes, garlic, eggplant large, zucchini, portobello mushrooms, tomato sauce, beans, mozzarella cheese, fresh basil

Taken from www.yummly.com/recipe/Grilled-Vegetable-Gratin-1408505 (may not work)