Potato, Courgette and Tomato Bake (4)

Another very good vegetable bake from Rachel Roddy.

Potato, Courgette and Tomato Bake (4)
Print Recipe
Potato, Courgette and Tomato Bake (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat your oven to 190C/375F/gas mark 5. Wash and top and tail the courgettes. Cut into 3mm thick discs. Peel the potatoes and cut into similarly sized slices or wedges. Slice the tomatoes, peel and slice the onion, and chop the garlic.
  2. Put all the vegetables in a large baking tin, season with salt, pepper and oregano if you are using it. Drizzle with the olive oil and then toss everything together thoroughly with your hands. Pour the water into one corner.
  3. 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. Serve at room temperature with sheep’s cheese (feta or ricotta salata).
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.