Tomato & Courgette Bake with a Cheeky Cheese & Herb Crust
|Prep time||12 minutes|
|Cook time||45 minutes|
|Total time||57 minutes|
|Meal type||Main Dish|
|Portion Size 238g|
|Nutrition Per Portion|
Time: 60 mins
- 250g Tomatoes cherry vine ripened
- 320g Courgette thinly sliced
- 200g Shallots peeled and thinly sliced
- 25ml Oil of olive
- 2 tablespoons Parsley fresh chopped
- 1 tablespoon Thyme fresh chopped
- 150g Breadcrumbs fresh
- 100g Cheeky Cow Half Fat Mature Cheese
- 150g Peppers red cut into 2cm chunk
- 2 pinches Pepper black ground
|1||Pre-heat the oven 180oC (400oF) Gas mark 6. Prepare and lightly grease a large gratin dish.|
|2||In a small bowl combine the grated cheese with the breadcrumbs, herbs and pepper mix well and set aside.|
|3||Arrange the sliced vegetables in the gratin dish, drizzle over the oil and season with pepper.|
|4||Lightly cover the dish with foil and bake for 30-35 minutes or until the vegetables are tender.|
|5||Remove the foil and sprinkle the cheese and herb mix evenly over the cooked vegetables, return to the oven |
for a further 10 minutes until crisp and golden.
Cutting board, kitchen knife, cheese grater, spatula, mixing bowl, large gratin dish approximately 30x20cm (12”x8”).
Cheeky Service Hint:
Ideal to serve with a green salad and chunky oven baked potato wedges with skin on.
Cheeky Handy Hint:
Other herbs such as sage and marjoram can be used for the crust.
Cheeky Healthy Hint:
Cheeky Cow Half Fat Mature Cheese has 50% less fat and saturated fat than mature cheddar, 36% less calories and 19% more protein and 13% more calcium.
Tomatoes are low in Sodium and very low in Saturated Fat and Cholesterol and are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.