Courgette and tomato gratin

4
45 minutes

Ingredients

  • 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

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
  • 2 large green courgettes
  • 2 large yellow courgettes
  • 4 plum tomatoes
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