For a side dish that’s full of flavour and juicy vegetables, give this tomato and courgette gratin a try. A courgette recipe with a difference, this dish takes less than an hour to prepare and works well with roasted meats and barbecues or could even make a veggie meal for the whole family.
Tomatoes are a great source of vitamin C, vitamin B and vitamin K, while courgettes are also a great source of vitamins, minerals a dietary fibre so packing your gratin full of the two is a great way to get to your five-a-day.
This courgette and tomato recipe serves up to four people and takes just under an hour to prep and cook, so it’s a great choice for a mid week meal or weekend treat. With a garlicky and herby flavour, it’s a great veggie option to try this week.
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- Heat the oven to 350F, 180C, gas 4. Cover the tomatoes and slice them thinly.
- Top and tail the courgettes and slice them thinly, lengthways. Put them into a bowl and toss with 3 tablespoons of olive oil. Heat a grill or griddle pan until hot, and grill the courgette slices on both sides until tender.
- Put the garlic, parmesan, polenta and herbs into a bowl and mix together.
- Oil in an ovenproof dish and start layering the veg, starting with a layer of courgettes, then add a layer of tomatoes and a sprinkly of the cheesy herb mix. Season each layer and drizzle with the remaining olive oil.
- Finish with a layer of the cheesy herb mix and bake in the oven for about 30 minutes, until golden on top.
- 400g ripe beef tomatoes
- 400g courgette
- 5 tbsp olive oil
- 1 clove garlic, crushed
- 2 tbsp vegetarian-style parmesan cheese
- 1 tbsp polenta
- 2 tbsp mixed fresh herbs (basil, chives, oregano, parsley), chopped
- pinch of salt
- pinch of freshly ground black pepper
Top Tip for making Courgette and Tomato Gratin
Try frying aubergine slices instead or courgette and grating in a little fontina or mozzarella if you're a cheese fan.
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