COURGETTE AND TOMATO GRATIN

Recipes for a Perfect SUNDAY LUNCH Marie-Pierre Moine

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the courgettes lengthwise into slices about 6mm/¼in thick. Blanch for 2 minutes in lightly salted boiling water.

Step 2

Drain and pat dry with paper towels.

Step 3

If cooking the gratin on its own, preheat the oven to 200C/400F/gas6. If serving it with the lamb, slide a shelf down to the bottom of the oven and follow the Plan of Action.

Step 4

Halve one of the garlic cloves. Rub a large gratin dish with the cut garlic, then brush the dish generously with olive oil.

Step 5

Spread a layer of courgette slices over the prepared dish. Slice the tomatoes fairly thinly and discard the seeds and some of the pulp. Spread a layer of tomatoes over the courgettes.

Step 6

Crush the remaining garlic into a bowl. Pluck off the tiny thyme leaves, add the oregano and sugar and season lightly with salt and more generously with pepper.

Step 7

Sprinkle a little of this seasoning mixture over the tomatoes. Then sprinkle them with a little olive oil.

Step 8

Repeat with another layer of courgettes, tomatoes, seasoning mixture and sprinkling of olive oil. Finish with a topping of slivers of goats' cheese, followed by a sprinkling of grated Parmesan and some pepper.

Step 9

Bake for about 20-25 minutes, until the cheese is melting and very lightly coloured (the vegetables should still be a little firm). Snip over a few leaves of basil before serving.