Sunday, 3 June 2012

Roast Courgettes with Tomatoes

Really hesitating to include this, as it was rather... boring. But the recipe book was wrong, and I want to correct that. For posterity. Served this with some haggis, and tripled the flavouring ingredients all the way through the recipe, so actually it was all fine. I just wish I had some better vegetarian recipes. I couldn't imagine serving this as a main portion, even with all my additions. The original didn't even have any herbs or balsamic in it, and 1/6th the amount of garlic. /facepalm

Left: 1300s Scottish food. Right: 1970s vegetarian food.
What? It's fusion...

  • four courgettes
  • three tomatoes
  • a generous handful of fresh herbs - e.g. oregano, marjoram, basil
  • balsamic vinegar
  • two cloves of garlic
  • a big slice of bread
  • lots of salt and pepper, and olive oil
  • cheddar or fontina cheese (optional)
Preheat the oven to 160 C. Slice the courgettes lengthwise and scoop out the seeds with a spoon, then lay them skin-side-down in a roasting tin. Crush the garlic cloves into a bowl and glug in some olive oil, and season well. Spread the garlicy goo all over the inside of the courgettes, then lay down the herbs. Slice the tomatoes and put them on top. Drizzle over a little balsamic vinegar. Roast at 160C for 30 minutes.

Blitz the breadcrumbs in a blender. Remove the tray from the oven, cover in breadcrumbs and drizzle with olive oil; cook for a further 25 minutes. Remove again, top with grated cheese, turn up the heat to 200 C and roast for a final five minutes.

No comments:

Post a Comment