A delicious side dish and a great no-cream bake to serve at a winter braai.

Ingredients

• 600 g potato, peeled and evenly sliced
• 1 medium butternut, peeled and evenly sliced
• 1 x 410 g can Rhodes Quality Tomato Italian Style
• salt and freshly cracked black pepper
• 250 ml (1 cup) mozzarella cheese
• 10 ml (2 tsp) chopped fresh parsley

Method

1. Place the prepared potato and butternut slices into a large bowl.
2. Add the Rhodes Quality Tomato Italian Style and toss to mix.
3. Season well.
4. Evenly spread half of the potato and butternut into a baking dish.
5. Sprinkle over half the mozzarella cheese.
6. Repeat with the remaining ingredients.
7. Bake, covered, in an oven that has been preheated oven to 180º for about 45 minutes.
8. Remove the cover and bake for an extra 15 minutes or until the vegetables are tender and the cheese melted and lightly golden.
9. Sprinkle the fresh parsley over the top and serve hot.

Cooking Times

1 hour

Servings

Serves 4