Courgette, Tomato and Cheese Bake

This was my TV appearance dish, the one chef Bryn Williams cooked in my kitchen as part of the  Cegin Bryn TV series in 2017. A simple yet delicious vegetable bake.

Ingredients
serves 4
3 yellow courgettes
3 green courgettes
8 plum tomatoes
4 onions, thinly sliced
150g soft sheep's cheese (or goat's cheese)
1 small bunch of thyme
a few basil leaves
salt
oliv oil

Method

In a large frying on heat some olive oil to a high temperature and add the sliced onions. Turn down the heat to low and cover with a lid. Slowly cook the onion for about 30 minutes until soft, stirring every now and then. 

Slice the courgettes evenly, about 5mm thick. Season with salt and leave for 10 minutes in a colander for some of the moisture to be extracted from them.

Slice the tomatoes the same thickness as the courgettes.

Once the onions have cooked place the onions in a baking tray. Then place the courgettes and tomatoes overlapping alternatively on top. 

Season with lightly salt and pepper and scatter over some thyme.

Pre-heat the oven to 180°C .

Cook for 15 minutes. Remove from the oven. Then places chunks of the soft cheese all over the dish and leave to stand for a few minutes for the tomatoes to cool down and the cheese to warm up.

Before serving drizzle with a little olive oil and scatter over a few torn basil leaves.