Layer of vegetables with added flavor from herbs and garlic,are delicious baked in a shallow dish
that can be presented at the table.Suitable for lunch or dinner.Preparation time 30 minutes.
Total cooking time 1 hour.
Olive oil (for cooking)
Onion 1 small (thinly sliced)
Tomatoes 50 g (1 1/2 lb)(peeled,seeded and diced)
Mushrooms large 400g (12 3/4 oz)(thinly sliced)
Garlic 2 cloves (finely chopped)
Spinach leaves 500g (1 lb)(stem removed)
Rosemary 1 sprig (fresh)
Parsley 3 tbs (chopped)
preheat the oven to moderately hot 190C (375 F/Gas 5). In a heavy-based heat a little olive oil over
medium heat and gently cook the sliced onion with a pinch of salt for 3 minutes,without allowing to
Add the seeded and diced tomato and cook gently for 7 minutes. Season to taste and set aside.
Pan-fry the mushroom in little olive oil over high heat for 3-4 minutes.
Drain off any excess moisture.Season,to taste,and set aside.
*Pan-fry the potato in batches in some olive oil,over medium-low heat for 3 minutes.
Return all the potatoes to the pan,add the garlic and cook for another minute.Season with salt and freshly ground black pepper and drain on paper towels.
Arrange a layer of potato in the bottom of a 2-liter capacity,20 cm ( 8 inch)diameter round or oval
oven proof dish and cover with a layer of the mushrooms followed by a layer of spinach,then
tomato.Bake for 30-45 minutes,covered with grease proof paper.Sprinkle with rosemary leaves and
parsley before serving.
If desired,cover the vegetables with grated Parmesan or crumbled cheese before baking.