Courgette Gratin

Spicy Tomato & Caramelised Onion Chutney is so versatile. It really takes this simple dish to the next level.

What to do:

I've had courgettes coming out of my ears recently due to people having them in abundance and knowing I'll get creative with them!

I've always been a chutney lover but Spicy Tomato & Caramelised Onion Chutney from The Bay Tree has me SOLD. It's so versitile, with a POP of flavour and you can't go wrong. It really took this simple dish to the next level and brought these humble vegetables to life.

216 cals/serving

• Preheat oven to 180c.
• Wash and trim the courgettes then slice into 5mm discs.
• Place on a baking tray, in single layers, sprinkling with a little salt in between each layer. Allow to sit for around 10 minutes.
• Add the diced red onion to a frying pan on a medium heat. Coat with a little cooking spray and add the garlic.
• Allow to cook until the onions begin to soften, then season, and add the thyme and chutney.
• Stir the Spicy Tomato & Caramelised Onion Chutney:
in the frying pan for a couple of minutes before removing from the heat.
• Slice the tomatoes into similar sized pieces to the courgette and begin layering the gratin. Alternating between the courgette colours and tomato, sit the vegetables beside each other as per the photo.
• Once you have used all the veg, begin to spoon over the chutney mixture, allowing it to slip between any gaps.
• Finally tear the mozzerella with your fingers and dot around the top of the gratin.
• Roast in the oven for 30 minutes until the veg has softened, then serve with crusty bread. Enjoy.

Many thanks to Fran at leekslentilsandlove for this recipe.
For more from Fran, visit her instagram page here: leekslentilsandlove: