Source The English Kitchen
|500g||courgette||topped, tailed and thinly sliced|
|2 tbsp||basil pesto||fresh|
|400g||tomato||fresh, ripe, sliced|
|25g||strong cheddar cheese||grated|
|1 clove||garlic||peeled and crushed|
|large pinch||cayenne pepper|
|1 tbsp||olive oil|
1. Preheat the oven to 220*C/425*F. Place the courgette slices in a large bowl and toss together with the pesto until lightly coated. Layer in large 2 litre gratin dish with the tomatoes. Season to taste with some salt and pepper if desired.
2. Toss the bread crumbs into the same bowl you mixed the courgettes in (that way every residual bit of pesto gets used) and toss them together with the cheese, garlic and cayenne. Sprinkle over top of the vegetables in the gratin dish. Drizzle with a bit of olive oil if desired.
3. Bake for 30 minutes, or until the top is golden and the vegetables are tender. Serve with crusty bread.