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. Seasonal cooking is always satisfying and a seasonal recipe that you look forward to making is a thing of joy. This easy gratin of Summer vegetables is mostly about the assembly, layering potatoes, tomatoes and courgettes to celebrate beautiful Summer vegetables. It makes something special out of everyday ingredients.
People are always impressed with the way the dish looks, so if you are entertaining friends and family this is a goodie. The gratin works as a side dish to roasted meat, fish or pasta, or serve simply with crusty bread. Once assembled the gratin just cooks away in the oven, it is simple and comforting at the same time.
Recipe serves 4-6 people
ingredients ~
2 medium courgette (400g)
5 tomatoes (400g)
5-6 medium potatoes (500g)
3-4 tablespoons olive oil
1 tablespoon dried oregano
to serve ~
fresh basil leaves and extra virgin olive oil. If you want to take this up a level a little Parmesan cheese and scattering of pine nuts is also delicious
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 mins-or-so. After 1 hour of cooking 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.
allergens
cheese, or nuts, if serving with Parmesan and pine nuts