Gratin of courgettes with potatoes and tomatoes
This is quick to get in the oven. It works well as a side but is substantial and tasty enough to be a light vegan meal in its own right, perhaps with bread and salad.
Ingredients
- 225g tomatoes
- 225g courgettes
- 225g waxy potatoes, e.g. Charlotte, Jersey Royals or Maris Peer
- 1 medium-sized red onion
- ½ tbsp dried oregano
- 3 tbsp olive oil
- salt and pepper
Method
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Step 1
Slice the tomatoes and courgettes into dices about 5mm thick, then sprinkle them lightly with salt and leave for 30 minutes. Wipe dry.
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Step 2
Peel the potatoes and slice them thinly. Halve the onion lengthways and slice each half thinly.
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Step 3
Preheat oven to 180°C/Gas 4. Arrange the vegetables in a single closely overlapping layer like tiles on a roof, alternating potato, tomatoes, courgettes and onion in an oiled heatproof dish. Season lightly with salt but add plenty of pepper. Sprinkle over the oregano. Drizzle over the olive oil.
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Step 4
Bake for 50-60 minutes, until the potatoes are tender. As the gratin cooks, baste 2 or 3 times with its juices, trying not to disturb the arrangement too much. If the gratin threatens to burn cover with foil towards the end of the cooking time. Serve hot.
