Courgette and tomato gratin
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This stunning gratin by Bryn Williams puts courgettes and plum tomatoes centre stage. The final dish is spectacular, but it couldn't be easier to make, and the flavours are perfect as either a simple lunch or an accompaniment to a larger meal. You will need courgettes and tomatoes of roughly the same diameter for maximum visual impact.
First published in 2018
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Ingredients
Metric
Imperial
- rapeseed oil
- 4 onions, sliced
- 2 garlic cloves, chopped
- 50ml of balsamic vinegar
- 2 large green courgettes
- 2 large yellow courgettes
- 4 plum tomatoes
- 1/2 bunch of bunch of fresh thyme, leaves picked
- salt
- pepper
SAVE RECIPE
Equipment
- Large baking dish
Method
1
To begin, add a dash of rapeseed oil to a frying pan over a medium heat. Add the onion and garlic, cook until soft then add the balsamic vinegar
- 4 onions, sliced
- 2 garlic cloves, chopped
- 50ml of balsamic vinegar
- rapeseed oil
2
Cut the courgettes into 4mm thick slices, season with salt and set aside for 10 minutes. Cut the tomatoes into 4mm thick slices
3
Preheat the oven to 180°C/gas mark 4
4
Spread the cooked onions in the base of a 30cm diameter round baking dish. Pat the courgette slices dry using kitchen paper. Cover the onions in alternating slices of yellow courgette, green courgette and tomato, creating a single layer in a spiral pattern. Season with salt, pepper and picked thyme as you go
- 1/2 bunch of bunch of fresh thyme, leaves picked
- salt
- pepper
5
Roast in the oven for 10–15 minutes, or until the vegetables are cooked through
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