Summer Vegetable and Blue Cheese Bake

Summer Vegetable and Blue Cheese Bake - Serves 4
Ingredients
1lv / 454g new potatoes
2 courgettes, sliced
1 fennel bulb, sliced
2 red peppers, deseeded and sliced
1 yellow pepper, deseeded and sliced
5 spring onions, roughly chopped
salt and pepper
140g pack Laughing Cow with Blue Cheese
5fl oz / 142ml vegetable stock
9oz / 255g baby spinach leaves
2 handfuls fresh basil leaves, torn
Method
1. Boil the new potatoes in a pan for 10 minutes until tender, drain, slice and then set aside until needed.
2. Preheat your oven to 200c / Gas 6.  Layer half the courgettes, fennel, peppers and spring onions, seasoning as you go, in a large shallow ovenproof dish.  Top with half the potato slices and scatter over half the cheese.  Repeat the layers with the remaining ingredients.
3. Pour over the stock, cover the dish with foil and bake in the oven for about 1 hour.  Remove the foil for the final 15 minutes of cooking time.
4. Meanwhile put the spinach and 4-5 tablespoon water in a pan and place over a medium heat.  Cook for 2-3 minutes or until wilted and then drain.  Divide the bake and spinach between four plates and garnish with basil.