It’s Monday. It’s a public holiday and I didn’t have much in the fridge. So I made some potatoes and courgettes in the oven with some provence herbs and a quick tomatoes sauce to eat with so that it isn’t too dry.
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What do you need?
- 3 potatoes
- 1 courgette
- 8 garlic cloves
- 3 tomatoes
- 2 dry tomato slices
- 50g of gorgonzola cheese
- 3 big spoon of philadelphia cheese
- 2 shallots
- 10cl of vermuth or any other white wine if you don’t have
- 1 spoon of butter
- Olive oil
- Salt, black pepper, provence herbs, estrago, parsley
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Steps:
- Pre heat the oven at 220°C
- On a baking tray, lay some baking paper
- Clean well the potatoes and courgettes
- Cut the courgettes in the length, in half and then each half in 2 again
- Cut the potatoes in big chunk
- Put the courgettes slices on the baking paper, brush with oil, add salt, black pepper, estrago and parsley
- In a big bowl, put the potatoes, the melted butter, salt, black pepper, parsley, estrago, provence herbs and cut 2 cloves of garlic in big pieces
- Mix well and then add on the baking tray, round side down
- Spread around the courgettes the garlic cloves (without removing the skin)
- Cook in the oven for about 30mn, try the potatoes to ensure they are fully cooked
- Meanwhile, in a saucepan heat up some olive oil, add the finely shopped shallots and after 5mn, add the vermouth or white wine
- Cook a few minutes, add the 3 tomates sliced in small cubes and the dried tomatoes finely cut
- Stir for about 15mn until the tomatoes are cooked. Add the philadelphia cheese and gorgonzola cheese and cook for an other 5mn until the cheese is fully melted
Serve the vegetables with the tomatoes sauce on side. Ideally, the sauce made 2hrs before and set in the fridge could be probably nicer but I had no time for that 🙂
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GregousFood 