- 3 courgettes
- 3 tomatoes
- 2 garlic cloves (pressed or finely grated)
- 250ml cream
- 100ml white wine
- 75ml olive oil
- 2 springs of fresh oregano, leaves picked
- 100g parmesan or comte
- 100g breadcrumbs
- salad leaves
1. Start by slicing the tomatoes in half and the courgettes into quarters. Take a frying pan and heat up a small amount of oil. Put the flesh side down and sear the vegetables in batches until they are nicely coloured then set aside;
2. Deglaze the pan with white wine and cook out for a minute. Add the cream, oregano leaves and the garlic, then let it bubble together for two minutes;
3. Place the vegetables into an ANTA Baking Dish and cover them with the white wine cream. Drizzle some more olive oil on the top, and finish with grated cheese and breadcrumbs to cover entirely;
4. Bake in the oven for 30 minutes or until the top is golden brown. Once cooked, leave to sit for a few minutes to cool down. Enjoy with a leafy salad served in an ANTA Salad Bowl.