Salami and Vegetable Gratin


  • 3 tbsp olive oil
  • 20g butter
  • 3 Roma tomatoes, sliced into rounds
  • 2 medium zucchinis, sliced into rounds
  • 1 eggplant, cut in half and sliced into half moons
  • 200g DON Hungarian hot salami, skin removed and thinly sliced into rounds
  • 4 sprigs of thyme
  • Small handful of parmesan cheese
  • Salt & pepper, to taste

Salami and Vegetable Gratin


Recipe by: Justine Schofield



  1. Preheat the oven to 190°C.
  2. Place all the vegetables into a large bowl and drizzle olive oil and salt all over. Stack together a piece of tomato, zucchini and salami and place in a greased baking dish. Repeat the process with the remaining vegetables arranged in the dish side by side.
  3. Scatter over the thyme, parmesan and knobs of butter and roast in the oven for 30 - 40 minutes.