3 Tomatoes sliced
2 Courgettes sliced
100g Gruyére, grated (if you choose, I didn’t because I don’t eat dairy)
Some chunks of Butternut Squash, peeled, deseeded and cut up into chunks
For the Tomato sauce
1 Garlic clove sliced
2 tbsp Olive Oil
400g tin Plum Toatoes
a handful of Basil leaves
With some fresh salad on the side
- Heat the oven to 200C/fan 180C/gas 6. Make the tomato sauce by cooking the garlic in olive oil, then adding the tinned tomatoes and basil leaves. Simmer until thickened.
- Divide the sauce between two shallow gratin dishes. Arrange overlapping rows of tomato, butternut squash and courgette sprinkling some gruyère between them. Drizzle with oil, season and bake covered with foil for 20 minutes. Remove the foil and bake for 15-20 minutes. Serve with crusty bread.