August 31, 2017
Posted in View from the table
There’s always one stand out dish when you’ve been on holiday. This was mine. With all the best things; cheese – if you’ve never had feta baked then please, do it, it’s another level of cheese bliss, good veggies, lots of tomatoes and an obscene amount of olive oil. And I mean obscene.
OK, like any holiday romance it’s definitely better in its country of origin, in-situ, in the heat and on the back of three cocktails and half a carafe, but hey, it’s still pretty damn good here too and I’ve added it to my roster of go-to one-pot dinners.
I used veggies from my garden, which is still bringing forth stuff – nobody is more surprised about this than me. There they were unearthed – loads of beautiful, muddy ruby skinned potatoes and onions. I think I may have done a little jumpy up and down dance. I did do a little jumpy up and down dance. And I felt a bit like Withnail at Crow Crag digging up ancient potatoes for their starving bellies. And I got the urge to watch the 80s stoner film in its entirety, so I did. With the leftovers of this.
What you will need
- 5 medium potatoes (diced)
- 1 aubergine (diced)
- 2 red onions (sliced)
- Punnet cherry tomatoes (halved)
- 2 courgettes (diced)
- 4 tablespoons passatta
- Loads olive oil
- salt and pepper
- handful fresh parsley (chopped)
- Generous chunk feta cheese (crumbled)
|Step 1||Preheat the oven to 180c/200Fan/Gas 6|
|Step 2||Layer a big baking dish with the veg, start with the tomatoes. finish with the parsley but reserve some for the end. Season well and dowse in olive oil. Finish with spoonfuls of passatta dotted over the top.|
|Step 3||Cover with foil and bake for about 30 minutes. Remove the foil and bake for another 20-30 minutes, until all the veg is cooked.|
|Step 4||Finish with more fresh parsley and feta cheese. Bake for another couple of minutes.|
|Step 5||Serve with bread, if you like, but the potatoes make it pretty filling anyway.|