Cheesy veggie bake

2006 Best British Cheese Recipe Competition


2 tbsp olive oil

2 onions, peeled, quartered and thinly sliced

2 garlic cloves, peeled and chopped

3 courgettes, about 450g, cut into 5mm slices

ground black pepper

300g ripe plum tomatoes cut into 5mm slices

3 stems tarragon, leaves stripped and roughly chopped

50g breadcrumbs

110g reduced-fat hard cheese, Cheddar style, finely grated


1. If you are using uncooked potatoes, parboil them and slice thinly. Meanwhile sweat the onions and carrots until soft. Meanwhile, mix the chopped tomatoes and drained cannellini beans in a separate bowl.

2. Put about a third of the potatoes into a high-sided, buttered oven dish.

3. Add a layer of the sliced tomatoes on to the potato base, and sprinkle the chopped parsley on top (other herbs can be added).Then sprinkle over half the chopped cheeses and add the onion and carrot mixture.

4. Place a second layer of the potatoes and sprinkle the stock cube over the top.

5. Cover with the mixture of cannellini beans and chopped tomatoes.

6. Finish with the last of the potatoes and cheeses. Mix together and then tip the low-fat yoghurt over.

7. Grind black pepper on top and bake for about an hour at 180 Cº.

8. Serve with plain crusty French bread and a fresh green salad.