Method

Serves 6

Preheat oven to 180°C.

Brush one large dish or 6 individual ovenproof dishes with olive oil. In a frying pan, heat 2 tablespoon of olive oil and cook the onions over a medium heat for 10 minutes, until soft but not browned.

Add the garlic and cook for another minute.

Spread the onion mixture on the bottom of the baking dish or dishes and scatter with parsley.

Slice the potatoes, courgettes, and tomatoes in 1/2 cm thick slices. Layer the vegetables alternately on top of the onions, making only one layer but fitting them in tightly. Sprinkle with salt, pepper and thyme leaves and drizzle with 1 more tablespoon of olive oil.

Cover the dish or dishes with foil and bake for 20 to 30 minutes, or until the potatoes are tender.

Uncover, sprinkle the cheese on top, and then bake for another 20 to 30 minutes, or until browned. Serve hot or at room temperature.