Serve this seasonal vegetable dish along side tender meat, or it goes great with pasta as a meat-free alternative.
Skill level: Easy peasy
- 3-4 large tomatoes, sliced
- 3 courgettes, sliced
- 125g-150g (4-5oz) soft goat’s cheese log, sliced
For the tomato sauce:
- 2tbsp light olive oil
- 1 red onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 400g can chopped tomatoes
- 2 level tbsp freshly chopped fresh basil
- Salt and ground black pepper
- Set the oven to gas mark 6 or 200°C.
- To make the tomato sauce: Heat 1tbsp olive oil in
- a deep frying pan, add the red onion and cook over a medium heat for about 5 mins, until it starts to soften. Add the garlic to the pan and cook for a further 1-2 mins.
- Add the canned tomatoes and basil to the pan and cook the sauce for about 10 mins, until it’s thickened slightly, stirring it occasionally, so that it doesn’t stick to the pan base. If, once reduced, the tomato sauce is still a little tart, add 1 level tsp caster sugar. Season well.
- Pour half of the sauce into the base of a gratin dish. Arrange a layer of half each of the sliced tomatoes and courgettes on top, interleaving them. Top with the remaining sauce and then crumble over half of the goat’s cheese. Arrange the rest of the tomato and courgette on top and finish with the remaining goat’s cheese. Grind extra pepper over and drizzle over the rest of the oil.
- Cover the gratin dish with foil and place it on a baking sheet in the centre of the oven for 20 mins. Remove the foil and bake for a further 20-25 mins, until the vegetables are tender and the cheese has started to brown.
- Remove from the oven and serve immediately as a vegetarian main course with some crusty bread and salad, or as an accompaniment to grilled chicken or fish. (Not suitable for freezing).
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.