This beautiful vegetable bake recipe is bound with a rich coconut béchamel, creating a rich, flavourful sauce for a Spanish twist on a vegetable gratin. Served as a side or vegetarian main, this is a classic on chef José Pizarro's restaurant menu.
Trim the aubergines, courgettes and onion and slice thinly. Trim the squash and remove the seeds, then slice thinly. Drain the roasted peppers and slice into strips
Blanch the vegetable slices in boiling water, drain and set aside to cool
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In a saucepan, make a roux by stirring together the butter and flour over a medium heat to form a paste, then stir in the coconut milk until thickened and smooth
