A sunshine side bursting with tastes of the Med
(138 votes)
Cook: 1 Hour
Serves: 4
Nutritional Information
Each 425g serving contains
Energy
1390kj
332kcal
1390kj
332kcal
17%
Fat
13.6g
13.6g
Med
19%
19%
Saturates
5.1g
5.1g
Med
26%
26%
Sugars
9.8g
9.8g
Med
11%
11%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
327kj/78kcal
Typical energy values per 100g:
327kj/78kcal
Ingredients
2 red onions, sliced
1 clove garlic crushed
2tbsp olive oil, plus extra for greasing
2 medium courgettes
3 waxy potatoes
5 vine-ripened tomatoes
1tbsp thyme leaves
75g grated Gruyère
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Generously grease a large ovenproof dish.
2
Fry the onions and garlic in 1tbsp oil for 3 mins until just starting to brown. Spread over the bottom of the dish.
3
Cut the potatoes, courgettes and tomatoes into 1cm slices. Arrange on top of the onions, overlapping, in a single layer. Drizzle with the rest of the oil and sprinkle over the thyme. Cover with foil and bake for 35-40 mins until the potatoes are tender. Remove the foil, scatter with the cheese and bake for 15 mins or until the cheese melts and bubbles.