This courgette and tomato gratin is one of the 39 recipes from the American 'The Mediterranean Diet Book' under the light bites section.
The flavours are delicious and go incredibly well together - there's lovely soft onions, chopped tomatoes and peppers mixed with fresh summery herbs and topped with sliced tomatoes and courgettes that still have a slight bite...oh and some grated cheese, if you like!!
Tips
- Enjoy this summery Mediterranean bake as a starter or lunch with some crusty bread and a glass of red wine…or as a side with barbecued food, grilled meat, chicken or fish.
- This courgette and tomato gratin recipe can easily be adapted if you’re cooking for less or more people.
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How to make this Courgette and Tomato Gratin
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 2 cloves garlic, crushed
- 1 red pepper, deseeded and diced
- 6 tomatoes, 2 diced and 4 sliced
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp flat leaf parsley, chopped
- 1 to 2 medium courgettes, sliced
- salt and freshly ground black pepper
- 50g cheddar cheese, grated (optional)
Instructions
- Preheat the oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a pan over a medium heat and fry the sliced onion, crushed garlic and diced pepper for about 5 minutes, until tender. Add the diced tomatoes and most of the herbs, then cook for 5 minutes until softened.
- Spoon half this mixture into a shallow gratin or baking dish (I use a 26cm x 17cm dish). Layer the sliced tomatoes and courgettes over the top, season with salt and freshly ground black pepper, then add the remaining pepper mixture. Drizzle over the remaining tbsp of oil.
- Bake for 20 minutes until the vegetables are almost tender, then sprinkle with the grated cheese (if using) and the rest of the herbs. Bake for a further 5 minutes until the cheese has melted…and then enjoy as a starter, lunch or side dish.
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Courgette and Tomato Gratin
Ingredients
- 2 tbsp olive oil
- 1 red onion finely sliced
- 2 cloves garlic crushed
- 1 red pepper deseeded and diced
- 6 tomatoes 2 diced and 4 sliced
- 1 tbsp fresh mint chopped
- 1 tbsp fresh basil chopped
- 1 tbsp flat leaf parsley chopped
- 1 to 2 medium courgettes sliced
- salt and freshly ground black pepper
- 50 g (1.8 oz) cheddar cheese grated (optional)
Instructions
- Preheat the oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a pan over a medium heat and fry the sliced onion, crushed garlic and diced pepper for about 5 minutes, until tender. Add the diced tomatoes and most of the herbs, then cook for 5 minutes until softened.
- Spoon half this mixture into a shallow gratin or baking dish (I use a 26cm x 17cm dish). Layer the sliced tomatoes and courgettes over the top, season with salt and freshly ground black pepper, then add the remaining pepper mixture. Drizzle over the remaining tbsp of oil.
- Bake for 20 minutes until the vegetables are almost tender, then sprinkle with the grated cheese (if using) and the rest of the herbs. Bake for a further 5 minutes until the cheese has melted…and then enjoy as a starter, lunch or side dish.
Notes
- Enjoy this summery Mediterranean bake as a starter or lunch with some crusty bread and a glass of red wine…or as a side with barbecued food, grilled meat, chicken or fish.
- This courgette and tomato gratin recipe can easily be adapted if you’re cooking for less or more people.
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