Vegetable gratin

Ingredients

• 2 pcs Zucchini, sliced
• 450 g Brussels sprouts, trimmed,halved lengthwise
• 200 g Tofu
• 250 g Tomato, sliced
• 70 g Almonds, ground
• 1 tbsp Tarragon, fresh, chopped
• 2 tbsp Olive oil
• 1/2 tsp Pepper, black ground

Method

1. Heat oven to 220C.
2. Peel and chop the veggies.
3. Toss the veggies with olive oil to coat.
4. Place the veggies in a single layer on a baking pan.
5. In a food blender, blend the tofu and some water until smooth.
6. Stir in the almonds, tarragon, and black pepper.
7. Pour over the veggies.
8. Bake uncovered for 15-20 minutes.
9. Serve warm.