Roasted Vegetables “Au Gratin” with Bergader Smoked Cheese

• 3 medium sized potatoes (about 350 g)
• 2 medium sized tomatoes (about 250 g)
• 1 zucchini / courgette (about 200 g)
• 2 small red onions (about 200 g)
• ½ medium sized aubergine (150 g)
• 250 g Bergader Smoked Cheese Chilli
• salt
• freshly ground pepper
• 1 pinch dried marjoram or oregano
• 4 – 5 tbsp olive oil
• 50 g fresh white breadcrumbs
• 1 garlic clove, finely chopped
• 50 g freshly ground parmesan cheese
• 1 tbsp coarsely chopped parsley

Step 1
Preheat the oven to 180° C.

Step 2
Peel the potatoes, clean and remove the stalks of the tomatoes, courgette and aubergine, peel the onions, then divide into halves lengthwise and cut into approx. 3 mm thick slices. Take 50 g Bergader Smoked Cheese Chili-Paprika, cut into small cubes and then return to fridge. Cut the rest of the cheese into 3 mm thick slices which you then cut into thirds.

Step 3
Grease a deep oven dish (20x30 cm) with olive oil and arrange the vegetables in a fish scale pattern. Season with lots of salt and pepper and some marjoram and finally cover with olive oil.

Step 4
Cover and roast in preheated oven for one hour. Take out and heat up oven’s grill. Mix white breadcrumbs with the garlic, 50 g cheese and parsley, sprinkle over vegetables and return to oven uncovered until the mixture turns a light brown.