Roast potatoes with courgette and tomatoes

Ingredients for 4 people
  • 3 medium potatoes, skins on
  • 3 courgettes
  • 4-5 ripe and firm tomatoes
  • extra virgin olive oil
  • garlic
  • rosemary
  • salt
Preparation
  • Parboil the potatoes, keeping them slightly raw in the centre.
  • Cut the raw courgettes into thin slices.
  • Peel and cut the potatoes into slices and gently cut the tomatoes into wedges.
  • Alternate the vegetables, placing them diagonally in a round roasting tin.
  • Add a drizzle of and some salt and bake in a hot oven at 180°C for 30-40 minutes.
  • Excellent as a side dish or as a main dish, adding a nice handful of Grana Padano cheese just before baking.