It’s courgette season and if you have a glut of them then you’ll be needing some interesting recipes! This is one of my favourite ones, and it’s good looking enough to serve at a dinner party.
Ingredients (4 – 6 as a side dish, or 2 as a hearty main course)
- 4 – 6 large courgettes, cut into large bite-sized chunks
- 3 garlic cloves in their skins
- small handful of thyme sprigs
- small handful of oregano
- 2 bay leaves
- 2oml sunflower oil
- ground black pepper to taste
- 100g French beans
- 100g cherry tomatoes
- Preheat the oven to 230 degrees C.
- Mix together the courgettes, garlic, thyme, oregano, bay leaves and sunflower oil, and add some ground black pepper. Bake in the hot oven for 30 minutes, turning once.
- Scatter the French beans over the top and cover the dish loosely with foil. Cook for a further 5 minutes.
- Remove the foil, turn the vegetables again, then scatter the cherry tomatoes over the top. Bake for another 5 minutes, until the skins start to split and darken at the edges.
- Remove garlic, bay and stems of thyme before serving, and add a sprinkle of salt and some more pepper.
Thrifty meal tips
- This makes a hearty meal for 2-3 people if you serve with grated cheddar or other cheese on top, and some crusty bread.
- Will feed 4 if you mix it with pasta shapes or cous cous. Add protein with cooked borlotti beans, bacon bits or parmesan.
- Also works as a side dish for 4-6 people, to accompany grilled or poached fish, sausages, herby chicken etc.
- Freezes well too, allowing you to process and store a glut.
- The leftover roast garlic cloves can be squeezed out of their skins and used to make garlic bread, or mixed into dips, stews, soups or pasta sauces. Dont waste them, they’re mellow, sweet and delicious.