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| When the gratin is full, sprinkle the vegetables with about 1/2 tsp. salt and any remaining mint and |
| feta. Season lightly with pepper, drizzle with the olive oil, and cover with the breadcrumb and pine |
| nut mixture. Cook until well-browned all over and the juices have bubbled for a while and reduced |
| considerably, 65 to 70 min. Let cool for at least 15 min. before serving. |
| info@barringtonsoftware.com |
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