Courgette and potato bake.

1 kg old potatoes
4 courgettes
4 red onions

I jar passata
125 mls olive oil
100 mls water.
2 tblsps chopped fresh parsley.
salt and pepper.

Slice all vegetables into 3mm slices and put in a baking dish. Season.

Pour over the passata and oil and mix to coat evenly. Then add the water and parsley.
Bake in oven for 90 mins, checking liquid after an hour.
The idea is that no liquid should be left and the veg to be crisp on top and around the edges.

Its very tasty. I served it with griddled salmon on top.

This sounds very tasty, what temperature should it be baked at please?

Oh, sorry, Foxie!
About 160 degrees. I would check it after an hour and give it a mix around.

Sounds great, but as chopping veg is beyond my capabilities at the moment I shall think about making it at a later date.

Sounds good. Will make a note of it. Thanks Kate.

Will make a note of this but will have to replace the courgettes with something else as OH won't eat them. Thanks Kate.

OurKate wrote:Oh, sorry, Foxie!
About 160 degrees. I would check it after an hour and give it a mix around.

Thank you so much Kate. I'm going to pass this recipe on to my sister. She has a glut of courgettes from their allotment at the moment. Can the recipe be frozen?

Sounds very tasty Kate.

What is passata please

It's pureed tomatoes. It's sold either in a jar or a carton here.