Ingrid van den Arend

4 persons. Vegetable dish or starter. Preparation time approx. 20 minutes.

• 4 firm potatoes
• 1 courgette
• 2 tomatoes
• 2 balls of mozzarella
• olive oil for frying
• coarsely ground salt and pepper
• 1 bunch of basil
• extra virgin olive oil
• extra: 4 glass jars

Scrub the skin of the potatoes under cold running water. Wash the courgette and the tomatoes.
Cut potato, courgette, tomato and mozzarella into 3 to 5 mm slices. Heat the olive oil in a grill pan. First, grill the potato slices for 3 to 4 minutes on each side until done and the slices have a clear print of the grill pan. Place them on a large plate, sprinkle with salt and pepper and leave to cool. Fry the courgette in the grill pan for approx. 2 minutes on each side. Fill the jars as follows: layers of courgette-tomato-mozzarella-potato. Add salt and pepper, extra virgin olive oil and basil leaves between the layers. Repeat this procedure.
Garnish with basil.

Tip: Vary the garnish with flowers from your garden (violets or nasturtium).