I know – we’re lucky. We have absolute control over what we eat, because we grow almost everything. We know what we do (and do not) put on our food. No sprays, no chemicals – all natural.
Sure, this means they don’t look perfect – but then, who cares? The taste of our vegetables is out of this world, and we gorge on them all summer long.
To celebrate summer, here is a light and delicious vegetarian casserole for you. Our version used all our own ingredients (except the cheese), including our own Yunquera Gold olive oil! You can make this ahead, and bake it later, or bake it early and eat it room temperature (which, given our high summer temperatures, is my preferred way of eating it).
Exact amounts are not given, as the amount depends on the size casserole you are making! I used 3 large-ish potatoes, about a dozen tomatoes and 3 onions, but my home-grown veggies are variable in size, so use your own judgement! I also use more cheese than some might, because we love it!
Potato, basil and tomato bake
potatoes, peeled and sliced thinly
large tomatoes, sliced
onions, sliced thinly
fresh basil leaves, torn into pieces
good grating cheese mix, such as cheddar + parmesan + gruyere
Grease a casserole dish – I use a round casserole, but any type is fine, as long as it is deep enough for several layers
First, put a layer of onion on the bottom. Next, add a layer of overlapped slices of tomato and potato. Pour a light drizzle of olive oil over the layer. Salt and pepper, add some of the torn basil leaves, then add some of the grated cheese.
Continue layering as above (I had 3 layers), ending with the grated cheese.
Bake at 350 degrees (gas mark 4) for 1 hour, or until the potatoes are cooked. If the dish seems dry part way through, add a few teaspoons of water.