500g new potatoes, unpeeled and thickly sliced
2 tbsp garlic infused oil
3 tbsp olive oil
few oregano (or marjoram) and thyme sprigs
500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size
500g zucchini/courgettes, sliced on the diagonal
75g Gruyère (or vegetarian alternative), coarsely grated
25g parmesan (or vegetarian alternative), finely grated
100g gluten free breadcrumbs
Serves - 4
Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
Mix the garlic oil with the olive oil and some seasoning.
Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish.
Layer half the potatoes, tomatoes and zucchini in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese and gluten free breadcrumbs.
Bake for 40-45 mins until the veg is tender and the top golden and crisp.
Recipe adapted from: Good Food