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Preparation Time: 30 minutes
Cooking time: 1½ hours
Serves: 4
If served as four portions, provides 533 cals, 32g fat (of which 4g saturates), 16g sugar and 0.1g salt per portion.
Ingredients
- 900g (2lb) potatoes, peeled and thinly sliced
- 4 large zucchini, thinly sliced
- 4 small red onions, thinly sliced
- 6 ripe tomatoes, pureed
- ½ cup olive oil
- 2 tbsp chopped fresh parsley (Optional)
- sea salt and freshly ground black pepper to taste
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 7.
2. Spread potatoes, zucchini, and red onions in a 9in x 13in baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
3. Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.
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