Baked zucchini, tomato and red pepper
This layered dish of baked zucchini, tomato and red pepper is made like a French gratin – but this version is gluten and dairy free so it’s more healthy – though the French and the Brits would say baked courgettes.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the pepper in half – dice one half finely, slice the other one into long strips.
- Chop the garlic, thinly slice the onion.
- Heat 2 tbsp oil in a pan and fry the diced red pepper, onion, slices and until soft.
- Chop one of the tomatoes and add it to the pan with the herbs. Cook for 5 minutes, then transfer to an ovenproof dish.
- Slice thinly the zucchini and tomatoes, about 3mm thick. Layer up the vegetables alternately, slightly overlapping each other. Tuck the pepper strips between them.
- Season to taste and drizzle with the remaining oil. Bake for 25 -30 minutes until tender and golden brown.
- Garnish with some herb leaves before serving.