Courgettes and Tomatoes au Gratin
This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter for four people. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia’s Vegetarian Collection.
If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out.
Dry them really thoroughly in a clean cloth and then they're ready to cook.
Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side.
Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof.
Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes.
Serve this with lots of crusty bread and a green salad with a sharp lemony dressing.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Courgettes, mint and feta are three ingredients that have a summery feel. Add potatoes to make little cakes and you have a treat for veggies and meat eaters alike - a great recipe for a summer buffet.
This makes a filling and enjoyable meal for 4 from a few cheap ingredients - even more so if you grow your own courgettes and have a glut to use up. Add fresh herbs, eggs and parmesan-style cheese for a wonderful vegetarian recipe.
Soup may not be the first thing that comes to mind when you're deciding what to do with a glut of summer courgettes, but they do produce the lightest soup imaginable - and the watercress pesto adds the final flourish.
Courgettes grow like the clappers – fast. So you have to be vigilant and collect them every day or you end up with huge marrows and whilst the odd marrow is not to be despised, too many can be a problem, especially as most country people are desperat
Most Popular recipes
Win an ingredient hamper from Country Products worth £100
28 Mar 2015 22:36
28 Mar 2015 19:52
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
For sale at QVC
25 Mar 2015 14:53
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46