Simple Summer Supper Dish ~~~

Gentle Reader ~~~ although I have not had any vegetables from The Garden this Summer, I am blessed that there is a small, seasonal fresh vegetable stand just a few moments walk away from my Cottage.  I can buy in season, fresh picked, home grown vegetables that are the next best thing to my own produce, so I can still have that 'Plot to Plate' experience.

A few days ago, on the Country Living {UK} Facebook page, I found a recipe for a simple Courgette and Tomato Bake. Two evenings ago I made it and it was quick, easy, and delicious.

Last night, I made an adapted version to accommodate what vegetables I had on hand.  It is so delicious I just had to share it with you.  Serves 1, so adjust accordingly.

In a heavy saucepan, warm a tablespoon of olive oil {or cooking oil of your choice} and slowly soften for 10~15 minutes without colouring:
1 thinly sliced small onion,
2" piece of leek,
1/4 green pepper, thinly sliced
1/2 small aubergine, 1 cm dice
1/2 courgette {zucchini} 1 cm dice
8 pods of Broad beans, podded
salt and pepper to taste

Add 1 crushed clove garlic and cook for a further minute.  Season with salt and pepper to taste.

Pour mixture into an oven proof dish with a tight fitting lid. I used a tagine. The lid isn't tight on a tagine, but the design means the juices do not evaporate. I think it is better than a tight fitting lid!
Arrange two large, sliced tomatoes over the top of the mixture, sprinkle lightly with Golden Caster sugar {optional, but tomatoes benefit greatly during cooking from the addition of a small amount of sugar} and bake at Gas Mark 5 for about 30 minutes, or until tomatoes are cooked and there is a lovely liquor in the base.
Remove the lid, strew with a chiffonade of fresh basil {preferably from the pot you have on the kitchen windowsill!} Sprinkle on 30 gr of grated cheese {I used vegetarian Parmesan~style cheese}  Return to oven for 10~15 minutes until the cheese is bubbling and golden.

Serve immediately, with fresh, crusty bread to soak up all the delicious liquor.   Eat a plate of this and you've had all of your five~a~day and a bit more on one sitting ~~~

Bon Appétit !

Part cooked and Layered Vegetables in Tagine base ready for the oven

The Tagine ready for the oven

Almost finished! Strewn with basil and sprinkled with cheese ready for finishing

Finished dish ~~~ cool slightly before serving with crusty bread to mop up the liquor

Of course, you can add other vegetables that you have to hand. Shelled fresh peas, or sliced green beans, French beans, sweetcorn niblets, baby beetroot, even a handful of baby spinach; right at the end of cooking ~~~ I love these sorts of recipes you can adjust to whatever is on hand, don't you?

Until next time~~~
Sincerely yours
Deborah




FOOTNOTE
A couple of people have asked me for my recipe for Courgette {Zucchini} Chutney.  Here it is. I hope you enjoy eating it as much as I do!

Ingredients
6lbs courgettes/zucchini
2 1/2 tablespoons salt
2 lb tomatoes, peeled and chopped {I have used the equivalent of chopped canned tomatoes, well drained, in an emergency}
1 lb onions, chopped
2 lb sultanas
grated rind of 4 large orange
4 lb sugar
1 pint malt vinegar
1/2 oz ground cinnamon

Method
1. Chop courgettes/zucchini into rings and sprinkle with salt. Stand in a colander over a bowl, or in the sink, to allow the juice to drain off. Rinse well and dry.
2. Put all ingredients in a preserving pan and simmer over a low heat, stirring occasionally until the mixture has thickened. Chutney is ready to be bottled when a wooden spoon drawn across the surface to make a channel does not fill up with vinegar.
3. Pour into warm, sterilised jars and seal immediately.

Store for at least 1 month before eating. This is delicious with cheeses, game, and turkey. It makes a great addition to any gift hamper, and I often find the empty jars returned to me in the hopes of a refill!