Gratin of courgettes with potatoes and tomatoes
This is quick to get in the oven. It goes well with red meat, but is substantial and tasty enough to be a light vegetarian meal in its own right, perhaps with bread and salad. Good variations if you're eating it as a main are to add in slices of mozzarella or ham.
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
-
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.
-
Step 2
Peel the potatoes and slice them thinly. Halve the onion lengthways and slice each half thinly.
-
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.
-
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.