Name: Baked zucchini, tomato & red pepper
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 large ripe tomatoes; 1 large zucchini (courgette); 3 Tbsp olive oil; 2 cloves of garlic; 1 red onion; 1 red bell pepper; 1 Tbsp chopped basil leaves; 1 Tbsp chopped mint leaves; 1 Tbsp chopped parsley leaves; Salt and pepper

Baked zucchini, tomato & red pepper

18 Apr 2015

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

This layered dish of baked zucchini (courgette), tomato & red pepper is made like a French gratin - but this version is gluten and dairy free so it's more healthy.

Ingredients

4 large ripe tomatoes
1 large zucchini (courgette)
3 Tbsp olive oil
2 cloves of garlic
1 red onion
1 red bell pepper
1 Tbsp chopped basil leaves
1 Tbsp chopped mint leaves
1 Tbsp chopped parsley leaves
Salt and pepper

Instructions

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.