Wednesday, August 25, 2010

Mediterranean Vegetable Gratin


I love the simplicity of this dish.  It is a dish for summer, to serve alone for lunch or perhaps with some marinated lamb chops for dinner.
I like the combination of colours and flavours tightly packed together, the bright colours of the green and red studded with little glistening olives....perfect for enjoying on a sunny evening, with a blanket around your shoulders and glass of cold Gruner Veltliner.

You will need, for two as a main course:

450g ripe tomatoes
300g small firm courgette
300g waxy potatoes, peeled
2 large onions
4 cloves garlic, finely sliced
100g pitted black olives
2 sprigs thyme, leaves only
6 tblsps vegetable stock
6 tblsps extra virgin olive oil

1 medium sized gratin dish, lightly oiled
Pre-heat oven to 180 degrees


Slice the tomatoes, courgettes, potatoes onions and garlic cloves to approximately the same thickness.
Then in rotation, place each vegetable vertically across the gratin dish, so courgette, tomato, potato, onion, courgette and so on....
When you have tightly packed the dish, slide in the chopped garlic slices into some of the little gaps left.
Wash and dry the thyme leaves and sprinkle them over the top.


Drizzle over the olive oil and add the vegetable stock.
Place in the oven for 45mins-55mins, testing towards the end of cooking to see that the potatoes have cooked through.



Serve and enjoy.

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