TOMATO, COURGETTE & CHILLI BAKE

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TOMATO, COURGETTE & CHILLI BAKE

Sometimes you search for something light to go with a meal or a braai or to eat on its own, soaking up the juices with crusty bread; well look no further! Here is a great, colourful veggie dish with instant appeal.
Serves 6 – 8

If you are looking for the perfect appliances to make this fantastic recipe, check out a range that we suggest:

Defy 60cm Silver Slimline Oven – https://bit.ly/2PaFL4r

Ingredients:

-25 ml olive oil
-25 ml sunflower oil
-4 medium onions, peeled and chopped finely
-2 cloves garlic, crushed
-4 sprigs fresh thyme or rosemary
-2 mild-strength chillies, seeds removed and chopped finely
-500 g ripe jam tomatoes, sliced
-4 medium courgettes, sliced
-20 ml olive oil
-Sea salt and freshly-ground black pepper
-15 ml brown sugar
-20 g white breadcrumbs
-30 g Parmesan cheese, grated

 

Method:

1. Preheat oven to 180C/160ºC fan/ Gas mark 4.
2. Heat olive oil, sunflower oil and onions over a low heat in a heavy-based saucepan. Sauté gently for approximately
20 minutes, stirring from time to time. Add in garlic, thyme or rosemary and chillies; cook a further 2 – 3 minutes.
3. Place this mixture into a greased rectangular baking dish; spread evenly over the bottom of the dish.
4. Layer 3 – 4 rows of tomatoes, alternating with courgettes, at a slight angle, on top of onion mixture. Continue until you have used all the vegetables.
5. Drizzle over 20 ml olive oil, seasoning and sugar.
6. Bake for 30 – 35 minutes until soft, then scatter breadcrumbs and cheese on top, and bake a further 10 minutes.

Variations:

• Omit chilli and add one small red pepper, chopped finely.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.