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.
