Summer Vegetable Gratin
This is one of the dishes I save to cook during the warm Summer months, it really is sunshine in a bowl. This recipe makes something special out of everyday ingredients: it is an assembly of potatoes, tomatoes and courgettes layered to create a rainbow effect. Once assembled the gratin just cooks away in the oven, it is simple and comforting at the same time.
This gratin can be eaten on its own with crusty bread and a big green salad. It is also an impressive side dish for roasted meat, fish or pasta.
ingredients
Recipe serves 4-6 people
2 medium courgette (400g)
5 tomatoes (400g)
5-6 medium potatoes (500g)
3-4 tablespoons olive oil
1 tablespoon dried oregano
fresh basil leaves
extra virgin olive oil
Preheat the oven to 170C fan oven. Take a gratin dish and brush it with olive oil, then slice the potatoes, tomatoes and courgette into discs. Work carefully trying to create the same size and thickness, as this will help you assemble the gratin evenly.
Stack the vegetables in a baking dish, standing up, alternating between the vegetables, until the dish is full. I recommend slightly fanning the vegetables out, as you pack the dish, ass they will cook better. Take 1-2 tablespoons olive oil, add the dried oregano, and pour over the vegetables, trying to coat each one with a little. Cover with foil, or if your dish has a lid that works well too, then cook in the oven covered for 45 mins.
Remove the foil increase the temperature to 180C, to crisp the top for 15 minutes. After 1 hour of cooking the vegetables should be tender and golden. Remove the gratin from the oven and cool a little before serving. Drizzle over a little more good quality olive oil and scatter with fresh basil leaves.