Courgette and Tomato Bake
Over a year ago
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Ingredients
- 450g Peeled potatoes
- 450g Courgettes
- 1 tsp Sunflower oil
- 1 Medium sized onion, finely chopped
- 25g Butter
- 2 tbsp Wholemeal flour
- 150ml Semi-skimmed milk
- 1 Garlic clove, crushed
- 1 tbsp Freshly chopped basil
- 1 tbsp Freshly chopped oregano
- Freshly ground black pepper
- 1 tsp Worcestershire sauce
- 4 Tomatoes, cut into quarters
- 3 heaped tbsp Allinson Wholemeal breadcrumbs (approx 2 slices)
- 50g Strong grated cheddar cheese
- Basil leaves to garnish
Accompaniment
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Description
A delicious vegetable bake with a crispy Allinson bread crust
Method
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1
1. Peel potatoes and roughly dice, then par-boil for 10 minutes or until slightly tender. Drain off the water, keeping ½ a pint of the liquid aside for later.
2. Roughly dice the courgettes, then sauté in a frying pan using the sunflower oil, until they are golden.
3. At the same time, fry the onions gently in the butter until they begin to soften. Add the wholemeal flour, stir well and cook for a further 1 minute. Next add in the potato water, milk, garlic, herbs, black pepper and Worcestershire sauce and bring to the boil. Add the tomatoes, then reduce the heat and simmer for a further 10 -15 minutes.
4. Spoon the potatoes and the courgettes in to a warmed serving dish and cover with the sauce.
5. Mix the breadcrumbs with the grated cheese, scatter over the mixture and place in a pre-warmed oven at 200°C/400°F/Gas Mark 6 for about 20 minutes.
Garnish with basil leaves before serving.
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