Courgette and potato bake

This dish is an ideal vegetarian option as it uses just a few fresh ingredients and is very simple to make. Serves 4.

INGREDIENTS

1kg potatoes, peeled and sliced into

3mm rounds

4 large courgettes, sliced into 3mm rounds

4 medium red onions, sliced into 3mm rounds

1 jar passata (pureed tomatoes)

125ml olive oil

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

METHOD

1) Preheat the oven to 200C/180C fan/gas mark 6.

2) In a large baking dish, place the potatoes, courgettes and red onions in layers. Pour over the pureed tomatoes and olive oil, and sprinkle with parsley.

3) Add salt and freshly ground pepper to taste.

4) Toss the ingredients together so that the vegetables are evenly coated. Finally, add about 100ml of water to the dish.

5) Bake in the preheated oven for 90 minutes, checking after 1 hour to stir the veg and also add a bit more water if necessary. The aim is to have no water left and for the vegetables to be crisp on top and around the edge.

6) Cool slightly before serving, or serve at room temperature.