ngredients 4 medium zucchini, sliced 2 green capsicums, sliced into strips 2 red capsicums, sliced into strips 2 Tbsp cornflour 4 cloves garlic, crushed 2 Tbsp Dijon mustard 1 Tbsp Worcestershire sauce 1 bunch sage, leaves picked, thinly sliced 3 sprigs rosemary, leaves picked, finely chopped Sea-salt flakes and freshly ground black pepper, to season Melted butter, to grease 4 potatoes, thinly sliced 3 red onions, sliced into rings 150g each of Parmesan, Cheddar and Mozerella cheese (can use vegan cheese if prefer) 3 punnets cherry tomatoes, halved 2 cups chopped frozen spinach, thawed, squeezed dry 1 bunch flat-leaf parsley, leaves picked
Extra flat-leaf parsley, to garnish
1. Preheat oven to 180°C. Combine zucchini, capsicum and cornflour in a large bowl and toss to coat. Stir in garlic, mustard, Worcestershire sauce, sage and rosemary. Season and set aside.
2. Grease a 10-cup capacity baking dish with melted butter. Season potato with salt, then put 1/2 in bottom of dish. Top with 1/2 of the onion, then 1/5 of the cheese. Put 1/2 of the zucchini mixture on top, then 1/2 of the tomato, then another 1/5 of the cheese. Arrange spinach and parsley leaves over top, then add another 1/5 of the cheese. Repeat with remaining ingredients.
3. Cover with baking paper and foil, then bake for 45 minutes. Remove paper and foil and bake for a further 20 minutes or until cheese is golden. Cool for 10 minutes. Garnish with extra parsley, then serve.