It is such a pleasure to grow and eat your own delicious fruit and veg. However, there is always too much of something and we have had a courgette glut for weeks. The freezer is packed with them in various forms. Actually, the courgettes have finally slowed but I am still dealing with the glut. Now the tomatoes are coming thick and fast. This seasonal vegetarian recipe combines the two. It makes a nice change from courgette soup!
Courgette and tomato eggy bake
1 lb/400g courgettes, thinly sliced
1 lb/400g tomatoes, thickly sliced
2 medium onions, chopped
Two medium peppers, chopped
3 cloves garlic, crushed
Heaped teaspoon dried mixed herbs
Half a pintwhite wine or cider
1 tablespoon Marigold vegetable stock
Pinch dried chilli flakes (optional)
4 or 5 hard boiled eggs, sliced
4oz/100g grated cheddar
Salt and pepper to taste
Firstly, preheat the oven to 180 degrees C. Heat the butter in a large frying pan or wok and sauté the onions, garlic, pepper and courgettes for 5 minutes or so, stirring regularly. Add the white wine, stock powder, herbs and seasonings and bring to the boil. Simmer for 10 minutes. Add the chilli flakes if liked.
Anyone else got a glut of anything? How are you dealing with your tomato or courgette glut?