Ready in: 30 to 60 mins
Ingredients:3 tbsp olive oil
1 large red pepper, seeded and thinly sliced
1 red onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
400g Tenderstem broccoli
150ml white wine or vegetable stock
50g ciabatta bread
40g finely grated vegetarian parmesan-style cheese
handful of basil leaves, shredded
- Preheat the oven to 200C/400F/Gas 6. Heat 2 tbsp of the olive oil in a frying pan, and then gently sauté the red pepper and onion for about 10 minutes until they are softened and just startingto become golden.
- Add the garlic and Tenderstem to the pan, and continue to cook for 3-4 minutes. Pour in the wine or stock, and increase the heat so the liquid simmers and steams the broccoli. After a few minutes, remove from the heat and season with salt and pepper.
- Arrange in a single layer in a gratin/oven-proof dish. Scatter over the basil. Crumble the ciabatta bread into small pieces into a bowl. Toss together with the parmesan cheese and remaining 1 tbsp of olive oil. Season to taste and scatter over the top.
- Place in the oven and cook for 10-15 minutes until the crumbs are golden and crispy. Serve straight away.