Summer Squash au Gratin

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Summer Squash au Gratin
This is another quick, easy, and effective recipe. The balance between the different vegetables isn’t important. It works well with any vegetables which have a bit of body about them. It’s a good way to use up vegetables if you’ve over bought and they’re thinking about turning. The other ingredients are from the store cupboard.

Ingredients

1 Onion (diced)
3 Cloves of Garlic (finely chopped)
2 Large Courgettes (diced)
2 Small Aubergines (diced)
1 Large Potato (par boiled and diced)
1 400g Tin Tomatoes (opened)
2 Stock Cubes (your favourite) (unwrapped)
Olive Oil (don’t be shy, it adds to the flavour and is good for you).
Salt and Pepper (to taste)
Paprika
Finely grated cheese (for the topping)

Method

1.       Pre-heat the oven to 200oC.
2.       Fry the onion and garlic in the olive oil until the onions are soft.
3.       Add the diced courgettes and onions and fry until they soften and release their juices.
4.       Add the 2 stock cubes to the pan along with the tin of tomatoes and the potatoes.
5.       Mix well and simmer on the hob for a few minutes to let all the flavours combine.
6.       Check the seasoning – the stock cubes have salt in them, so don’t put in any seasoning until you have tasted the vegetables.
7.       Put the vegetables in an oven proof dish and top with the cheese.
8.       Sprinkle paprika over the cheese and bake in the oven for 45 minutes, or until the top is a beautiful golden-brown colour.

You don’t need to serve anything alongside this dish if you’re having it as a main course, but a bit of tender stem broccoli adds a bit of colour. You can also serve the gratin as a side dish with something else. It works well both ways.
Summer Squash au Gratin - ready for the oven

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