Recipe: for 2 persons, with seconds!
5 yellow firm tomatoes, cleaned, tops removed, cut thinly into slices/ I got 5 to 6 thin slices out of 1 yellow tomato!
2 larger young green courgettes, cleaned, ends & tops removed, cut into finer rings/ I used home-grown
1 big red onion, peeled & cut finely
2 fat cloves of garlic, peeled & finely cut up
a fruity EVOO ( Extra Virgin Olive Oil )
1 teaspoon of Maldon sea salt flakes
1/2 teaspoon of dried savoury ( Bonenkruid in Dutch! )
40 gr of freshly grated Parmesan cheese
To serve with: oven baked potato wedges & good fried chipolata sausages
1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. In the meantime, fry your cut up onion & garlic in 2 tablespoons of that fruity EVOO on higher heat until browned & cooked through. Season with some grins of black pepper & some sea salt, but not too much!
2. Place these fried onion & garlic pieces in the base of your larger baking dish. Now, make 4 rows, besides each other with 1 courgettes round & then a yellow tomato round, etc. See pictures above. It is possible that you will end up with some courgettes left over. Use in another dish for later. See that everything is neatly tucked away. I had enough with 5 tomatoes, but if you need to use 6, do so to fill your baking dish up! Now, season with 1 teaspoon of Maldon sea salt flakes, crushed up with your fingers. I also added 8 to 10 grins of finely black pepper. Scatter, 1/2 teaspoon of dried savoury all over your dish, equally divided. Like this picture:
Also add about 3 tablespoons of that fruity oil all over the dish, equally divided. Add some drizzles oil extra, if needed. I added 2 finely drizzles extra!!
3. Bake for about 20 minutes into the hot oven. After 20 minutes or until cooked through, take the dish out of the oven & scatter the Parmesan cheese, all over the dish. Place back into the oven & let the dish bake for another 5 minutes or so until the cheese is melted on top! Serve at once with your other side dishes! Happy Eating!
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