Courgette and Tomato Bake
A favourite recipe used by many chefs in the South of France. Ideal for the time of the year when both vegetables are at their peak.
- Serves: 4 - 5
- Recipe Category: Vegan, Vegetarian main
- Products in this recipe:
You Will Need:
Ina’s Tip
Pre-preparation is a good idea for this recipe. The pre-seasoning allows all the flavours to mellow, a little liquid will leak out of the vegetables which helps to steam them while baking in the oven.
Method:
Adjust the oven rack to the middle position. Preheat the oven to 180 °C.
Halve and slice the tomatoes.
Alternate slices of courgette and tomato in rows in an ovenproof dish.
Sprinkle with Garlic & Herb Seasoning and drizzle with olive oil. Can be prepared to this stage in advance.
Keep covered in the fridge if pre-preparing.
Bake open for 45 minutes until the edges of the vegetables begin to brown a little.
Courgette and Tomato Bake
A favourite recipe used by many chefs in the South of France. Ideal for the time of the year when both vegetables are at their peak.
- Serves: 4 - 5
- Recipe Category: Vegan, vegetarian main
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position. Preheat the oven to 180 °C.
Halve and slice the tomatoes.
Alternate slices of courgette and tomato in rows in an ovenproof dish.
Sprinkle with Garlic & Herb Seasoning and drizzle with olive oil. Can be prepared to this stage in advance.
Keep covered in the fridge if pre-preparing.
Bake open for 45 minutes until the edges of the vegetables begin to brown a little.