This is one of the best summer vegetable and cheese recipes ever! Easy to make and absolutely scrumptious…
3 aubergines (Japanese eggplants)
3 ripe tomatoes
3 medium courgettes
1/2 cup olive oil
Juice of a lemon plus its grated peel
A few fresh thyme leaves
200g feta or goat cheese
Slice the aubergines, ripe tomatoes and courgettes in very thin slices and put in a bowl with the olive oil, lemon juice and thyme. Toss, toss, toss until everything is a mess.
In a casserole make a layer of the vegetables.
Dot with half the cheese
Make another layer and do the same.
Sprinkle with breadcrumbs and drip a bit of olive oil over the top.
Bake at high temp (185-200 depending on oven) for 40 minutes or until caramelized.
Delicious with a wedge of French bread or served over pasta.
Suzanne Dunnaway is the author of No Need To Knead, Handmade Italian Breads in 90 Minutes (Hyperion); Rome, At Home, The Spirit of la cucina romana in Your Own Kitchen (Broadway Books); No Need to Knead (Metric/American version-Grub Street Publishers, London).
More easy cheesy recipes
Gougères – cheesy balloons of deliciousness
Reblochon pie – just minutes to make and totally delectable…
