Donna Hay’s Spiced Rustic Vegetable Pancetta Gratin

Serves 4

Recipe taken from The New Easy by Donna Hay


  • 1 generous tablespoon extra virgin olive oil
  • 180g diced pancetta
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 heaped tablespoon lemon thyme leaves
  • 2 courgettes, sliced
  • 150g green beans, trimmed and halved lengthways
  • 3 stems kale, stalks removed and roughly chopped
  • 180g frozen peas
  • 15g roughly chopped mint
  • 200g feta, roughly chopped
  • 125ml single cream
  • sea salt and cracked black pepper


  • 210g chunky sourdough breadcrumbs
  • 60g Parmesan, finely grated
  • 1 heaped tablespoon rosemary leaves
  • 2 generous tablespoons extra virgin olive oil


  1. Preheat oven to 200°C (400°F).
  2. Heat a large ovenproof frying pan over high heat. Add the oil and pancetta and cook for 2 minutes. Add the onion, garlic and thyme and cook for 2─3 minutes or until golden. Add the courgettes, beans and kale and cook for 5 minutes or until soft. Add the peas, mint, feta, cream, salt and pepper and mix to combine. Remove from the heat and set aside.
  3. To make the topping, combine the breadcrumbs, parmesan and rosemary. Cover the vegetables with the topping, drizzle with oil and bake for 12─14 minutes or until the topping is golden.

Text copyright (c) Donna Hay Pty Ltd 2014 Design copyright (c) Donna Hay Pty Ltd 2014 Photographs copyright (c) William Meppem Ltd 2014