You’ll score extra Brownie points for packing the family with a hefty dose of their 5-a-day!
2x400g cans chopped tomatoes
1tsp dried oregano
1/2tsp chilli flakes
2 cloves garlic, peeled and crushed
3 medium courgettes, sl
iced diagonally about 1/2 cm thick
2tbsp olive oil
750g potatoes, peeled and sliced about 1/2 cm thick
290g jar flame-roasted peppers, drainned and patted dry on kitchen paper
100g goats cheese
150g mozzarella, torn into chunks
1tbsp pine nuts
1. Heat oven to Mark 6/200c. Simmer the tomatoes, oregano, chilli, sugar and garlic in a large pan for 15 mins until reduced by a third in a large frying pan, fry courgettes in oil ( in 2 batches if necessary) until golden.
2. Meanwhile, boil the potatoes for 6-8 mins until almost tender. Drain well. Slice peppers into large pieces and mix with the potatoes and courgettes.
3. Spoon a quarter of the sauce into large ovenproof dish; add the vegetables, goats’ cheese and sauce in alternate layers, finishing with sauce. Top with mozzarella and sprinkle pine nuts over. Coover loosely with foil and bake for 30 mins; uncover and cook for further 10 mins.
Per portion: 530 cals, 31g fat, 11g sat fat