Mediterranean diet

The day's task at the cafe was to make a gluten-free main. (We always offer GF options because so many people have concerns about wheat despite the fact that only 1% of the population are considered medically allergic to it.)

So, given the constraints of our produce supplies, I made Greek briam, a kind of baked ratatouille,  using potatoes, courgettes (zucchini), runner beans, red onions, fresh basil and a tin of tomatoes. It's supposed to be served with chunks of feta but we had to make do with some grated cheddar. Since it's now the notorious courgette-glut season I thought I'd share the recipe - a cheap, simple and healthy.