Baked courgettes, potatoes and tomatoes

Here is the recipe for Baked courgettes, potatoes and tomatoes.

INGREDIENTS

1. 600g courgettes, sliced into 3mm discs


2. 600g potatoes, peeled and cut into similar-sized slices or wedges


3. 500g ripe tomatoes, sliced


4. A large red onion, peeled and sliced


5. 2 garlic cloves, chopped (optional)


6. Salt and black pepper


7. Oregano (optional)


8. 100-150ml olive oil


9. 150ml water

METHODS

1. Preheat your oven to 190C/375F/gas mark 5.


2. Wash and top and tail the courgettes. Cut into 3mm thick discs.


3. Peel the potatoes and cut into similarly sized slices or wedges.


4. Slice the tomatoes, peel and slice the onion, and chop the garlic, if you are using it.


5. Put all the vegetables in a large baking tin, season with salt, pepper and oregano if you are using it.


6. Drizzle with the olive oil and then toss everything together thoroughly with your hands. Pour the water into one corner.


7. Bake for 1–1½ hours, mixing every 20 minutes or so, and making sure some potatoes come to the top for the final 20 minutes, so they are crisp – you can raise the heat for the last 20 minutes.


8. Serve at room temperature with sheep’s cheese (feta or ricotta salata).

SHARE THIS