Baked courgettes, potatoes and tomatoes from The Guardian Cook supplement, September 24, 2016 by Rachel Roddy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • iracane on October 06, 2025

    I used 1 tablespoon of Diamond Crystal kosher salt and then added about 1/4 cup of panko bread crumbs mixed with 1/4 cup of grated Pecorino Romano for 5 minutes under the broiler at the end.

  • michalow on September 02, 2018

    Yum. I sliced everything in the food processor. This made the pieces smaller than recommended in the recipe, but I still baked the full 90 minutes. I'll triple the garlic next time, but will definitely make this again.

  • a2cook on September 29, 2016

    Wow! Another hit from Rachel Roddy. I can't believe that something made out of a few simple ingredients could be this delicious! Smells amazing while it's cooking, and the transformation of the vegetables into this silky, "meaty" concoction is almost magical. A+ recipe.

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