Courgette and tomato gratin

PT45M

Share recipe

Ingredients

Metric

Imperial

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
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
5
Roast in the oven for 10–15 minutes, or until the vegetables are cooked through
Share recipe