Courgette and Tomato Bake

A favourite recipe used by many chefs in the South of France. Ideal for the time of the year when both vegetables are at their peak.

Serves 4-5
Recipe Category
Products in this recipe

Garlic & Herb Seasoning, Vegetable Spice


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5 courgettes ± 2-3 cm in diameter, sliced 3mm thick
4 medium salad tomatoes
Ina Paarman’s Garlic & Herb Seasoning or Vegetable Spice
4 T (60 ml) olive oil

Adjust the oven rack to the middle position. Preheat the oven to 180°C. Halve and slice the tomatoes. Alternate slices of courgette and tomato in rows in an ovenproof dish.
Sprinkle with Garlic & Herb Seasoning and drizzle with olive oil. Can be prepared to this stage in advance. Keep covered in the fridge if pre-preparing. Bake open for 45 minutes until the edges of the vegetables begin to brown a little.

Ina's Tip

Pre-preparation is a good idea for this recipe. The pre-seasoning allows all the flavours to mellow, a little liquid will leak out of the vegetables which helps to steam them while baking in the oven.