ingredients
serves 4
5 cloves garlic
1 green chilli
1 pound 2 ounce broccoli florets
1 pound 2 ounce cauliflower florets
2 tablespoons olive oil
Salt and black pepper
1/2 cup Gruyere cheese
1/2 cup Parmesan cheese
3 tablespoons dried breadcrumbs
2 tablespoons capers
1 - 2 tablespoons pickled green peppercorns
method
1. Preheat the grill and put a kettle of water on to boil.
2. Peel and thinly slice the garlic, then rinse, deseed and chop the chilli. Rinse the broccoli and cauliflower florets.
3. Heat the oil in a skillet or large wok with a lid. Add the garlic and chilli, stir in the broccoli and cauliflower florets, sprinkle with salt and pepper and add 5/8 cup of boiling water. Cover the pan and cook the vegetables over a high heat for 4 - 5 minutes, or until they are tender. Stir or toss them halfway through cooking.
4. Meanwhile, grate the Gruyere and Parmesan cheeses and mix them with the breadcrumbs.
5. Stir the capers and peppercorns into the vegetables. Transfer them to a shallow, flameproof dish, sprinkle the cheese and breadcrumb mixture over the top, and place under the grill until the cheese melts and the topping turns golden. Serve hot.
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more information
For a vegetarian meal, serve with rice, potatoes or Bulgur Pilaf with Mushrooms
