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

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

1. Preheat oven to 180C/160®¨C fan/ Gas mark 4.

2. Heat olive oil, sunflower oil and onions over a low heat in a

heavy-based saucepan. Saut. 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.