Heat oven to 190C/170C fan/gas 5.
Cook the potatoes in boiling salted
water for 6 mins, then drain well.
Mix the garlic with the oil and some
seasoning. Strip the herb leaves from
their stalks, then add to the oil. Drizzle
a little of the oil over the base and sides
of a 1.5-litre ovenproof dish. Layer half
the potatoes, tomatoes and courgettes
in the dish, drizzling with garlic and herb
oil as you go. Mix the two cheeses and
sprinkle half over the veg.
Repeat the layers of veg and oil,
drizzle over the remaining oil, then
sprinkle with the rest of the cheese.
Bake for 40-45 mins until the veg is
tender and the top golden and crisp.