Tomato, Courgette & Chilli Bake

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September 14, 2018
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Tomato, Courgette & Chilli Bake

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.

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.