Summer Veg Potato Bake

It's Monday again! How the heck did that happen? And the fact that the first month of 2011 is on it's back - yeah, that's another head scratcher. This weekend we (in no particular order):

went to the annual float parade at Stellenbosch University. My favourites? The Spiderman one, the Flintstones, the backwards train and the Moomin adorned float. Brings back fond memories of carnaval from when I was a firstyear back in... Erm, shall we continue with the list?

vegetated on the couch with some crispy fried chicken. Yes, we had greasy takeaways and we didn't feel one iota of guilt. Life's too short, right?
were amazed yet again at our cat's sluttiness. Yep, she's come back many a morning smelling of another woman's perfume. I'm onto that rat...
made this purty potato bake for a lazy Sunday supper




Summer Veg Potato Bake

A Creative Pot original

Serves 6 - 8 (as a side)



olive oil

10 medium potatoes, boiled (skin on) and sliced into rounds

1 tin (400g) chopped tomatoes

3 medium-large babymarrows (zucchini)

1 medium onion, thinly sliced

a few sprigs fresh oregano

a few sprigs fresh rosemary

salt & pepper

1 cup grated Gouda



1. Grease an oval casserole dish (medium-small) with olive oil and preheat oven to 180C. 

2. Layer the base with potatoes, then spoon over half of the chopped tomatoes. Slice one babymarrow over the tomatoes, followed by half of the onion. Scatter with herbs, salt and pepper, then repeat layers.

3. Finish off with a last layer of potatoes. Sprinkle again with salt and pepper and cover with grated cheese. Grate the last babymarrow over the top for colour and place in oven for 45 minutes, or until lightly browned on top .



Replace babymarrow (zucchini) with pattypans (summer squash) if you like or even sliced mushrooms.