Ground Beef and Potato Gratin great www.yummly.com. Claudia roden, michel and albert roux, simon hopkinson,. Cook the courgettes for about 30 minutes at 175c in a large baking tray. Top and tail the courgettes and slice them thinly, lengthways. Put them into a bowl and toss with 3 tablespoons of olive oil. Tear in the basil, if using and season. Large baking dish Method 1 To begin, add a dash of rapeseed oil to a frying pan over a medium heat. Bake in the oven for 25 minutes until golden and bubbling. Heat a grill or griddle pan until hot, and grill the courgette slices on both sides until tender. More Info At hgic.clemson.edu Sun Dried Tomatoes Appetizer Recipes Heat the oven to 350F, 180C, gas 4. Serve with crusty bread. Step 2. 2 courgettes, sliced Method STEP 1 Make the tomato sauce by cooking the garlic in the olive oil, then adding the drained plum tomatoes and handful of basil leaves and simmering until thickened. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Coat a casserole dish with pan spray (88 or 7X11 sized casseroles will work well). Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled. nonstick cooking spray, yukon gold, salt, black pepper,. As you bake this dish, . Then add the garlic and when the aroma rises add the tomatoes and cook 5 minutes . Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out. Drizzle with the olive oil. Cook over a medium heat (stirring), for 5 mins until thickened. 3 Heat the oven to 200C/180C fan/ gas 6 and oil a roasting dish. Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Roast some peppers, courgette and an aubergine with olive oil and salt. Cover with foil. In a gratin pan spread a third of the tomato sauce at the bottom, then layer half the courgette slices. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Method STEP 1 Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Place in the oven and cook for 10 - 15 minutes. Preheat oven to 375 degrees F. Lightly coat an 88 inch baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two. Return the dish to the oven and cook for . Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Cook the courgettes for about 30 minutes at 175c in a large baking tray. Chop tomatoes into bite-sized pieces. Transfer the courgette and tomato mixture to a baking dish. Mix the two cheeses and sprinkle half over the veg. In a medium-sized bowl, combine zucchini, tomatoes, and pesto. Bake in the oven for 30 minutes until the top is golden and the vegetables are tender. Roast some peppers, courgette and an aubergine with olive oil and salt. Zucchini, Eggplant, Tomato Gratin Try this French tian when you need a colorful vegetarian dish. 2 Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Pour away the water from the courgette. Add the onion and garlic, cook until soft then add the balsamic vinegar 4 onions, sliced 2 garlic cloves, chopped 50ml of balsamic vinegar rapeseed oil 2 Cut the courgettes into 4mm thick slices, season with salt and set aside for 10 minutes. Cover the tomatoes and slice them thinly. Preheat oven to 190C (170C fan) and butter a medium casserole dish. Sweat for 10 minutes until 1 clove of garlic, peeled and crushed. Preheat oven to 350 F. Saute onions until translucent. Mix together the breadcrumbs, cheese, garlic and cayenne pepper and sprinkle over the top. Lay over the mozzarella and tomato slices. Sweat for 10 minutes until soft. Arrange overlapping rows of tomato and courgette, sprinkling some gruyre between them. Rinse the aubergines and courgettes in cold water and trim off the ends of both. Preheat the oven to 220*C/425*F. Place the courgette slices in a large bowl and toss together with the pesto until lightly coated. If your husband is michel roux jr, you could be forgiven for leaving the. Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and bread crumbs. Sprinkle the Cheddar cheese on top of the courgette and tomato slices and add the Mozzarella. 1 TBS olive oil. Put the garlic, parmesan, polenta and herbs . large pinch of cayenne pepper. Add minced garlic and saute for 30 seconds. Drizzle with more oil and bake for 30 minutes, until tender and patched with brown. Claudia roden, michel and albert roux, simon hopkinson,. Video Notes Variations: Use fresh herbs in the courgette and tomato bake instead of dried herbs. Repeat the layers once more to use all the ingredients, then scatter over the breadcrumbs and Parmesan. STEP 3 Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Ingredients For the tomato sauce 1 tbsp olive oil 4 cloves garlic finely chopped 2 red onions diced 3 peppers deseeded and diced 1 tsp dried oregano 400 g (14 oz) canned chopped tomatoes For the courgette layer tsp salt 3 courgette (zucchini) very thinly sliced 2 tbsp olive oil Cook over a medium heat, stirring, for 5 mins until thickened. Top with the grated cheese, more dried Italian herbs, and breadcrumbs. STEP 2 Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook the courgettes for about 30 minutes at 175c in a large baking tray. Put a weight or tin on top to help push out the liquid. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish). Bake for 40-45 mins until the veg is tender and the top golden and crisp. Hand tear bread to form coarse crumbs (or quickly pulse in food processor ). Bake for 35 mins until lightly golden on top and bubbling at the edges. Dry them really thoroughly in a clean cloth and then they're ready to cook. Here's how to make my tomato and courgette gratin. Cook the courgettes for about 30 minutes at 175c in a large baking tray courgette and tomato gratin. Courgette And Tomato Gratin Michel Roux Courgette gratin (gratin de courgettes) from at home with the roux brothers: courgette and tomato gratin michel roux Layer in large 2 litre gratin dish with the tomatoes. Layer sliced tomatoes and courgettes in a gratin dish, sprinkling the layers with a little olive oil, a few oregano leaves and some salt and pepper. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin. Drizzle over the remaining olive oil. Spread zucchini and tomato mixture into the pan. Combine the flours in a bowl. Drizzle with remaining 4 teaspoons oil . Create Account. Also in these categories: Easy Peasy Use a GF stock cube Use veggie hard cheese 4 Nutrition Per Serving Calories 279 Carbs 32g Sugars 12g Protein 13g Serve warm, at room temperature or chilled. Courgette and Tomato Gratin 3 Ingredients 2 medium-sized courgettes (200 g) A clove of garlic 1/2 cup of tomato sauce (125 ml) 3 tablespoons of grated cheese (60 g) Oil and salt Instructions Wash the courgettes and chop them into very fine slices. Cheesy Courgette Gratin 10M INS 1HR Serves 2 279KCAL This simple layered gratin is perfect for a comforting meal on cooler nights, combining courgette, tomato and potato with a golden cheesy topping. Instructions. Arrange the courgette and tomato slices in a single layer in a large, 2 litre, ovenproof gratin dish; season to taste. STEP 2 Divide the sauce between two shallow gratin dishes. Preheat oven to 400F. Arrange half the courgette slices in a layer on the bottom of a 15 x 25cm baking dish, then scatter over half the mozzarella and pour over half the tomato sauce. Arrange the courgettes and tomatoes in an ovenproof dish, sprinkling on the oregano, salt and freshly ground black pepper. Cut the garlic into fine slices and saut with the courgettes. Slice zucchini into -inch rounds. Season to taste with some salt and pepper if desired. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and saut the courgette slices to a nice golden colour on each side.