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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the pepper in half - dice one half finely, slice the other one into long strips.
  3. Chop the garlic, thinly slice the onion.
  4. Heat 2 tbsp oil in a pan and fry the diced red pepper, onion, slices and until soft.
  5. Chop one of the tomatoes and add it to the pan with the herbs. Cook for 5 minutes, then transfer to an ovenproof dish.
  6. Slice thinly the zucchini and tomatoes, about 3mm thick. Layer up the vegetables alternately, slightly overlapping each other. Tuck the pepper strips between them.
  7. Season to taste and drizzle with the remaining oil. Bake for 25 -30 minutes until tender and golden brown.
  8. Garnish with some herb leaves before serving.