Roasted Courgettes with Cherry Tomatoes, Lemon & Garlic.
This quick summer vegetable recipe is simplicity itself and it tastes amazing. A lovely side to accompany fish or chicken.
Ingredients
Courgettes – 4-5 Bare Acre Farm courgettes, cut into bite sized pieces
Tomatoes – 1 Punnet of Bare Acre Sungold Tomatoes
Lemon – We use the juice of half a lemon plus the zest for extra flavour
Garlic – 1 whole bulb sliced in half. (Slice across, not from top to bottom)
Olive Oil
Sea Salt .
Oregano (optional) – for garnish.
Chorizo (To turn this simple side dish into a tasty main course)
Method
This is a doddle to prepare.
Wash and cut up your courgettes.
Place in a roasting tray along with your cherry tomatoes and Garlic and drizzle over the olive oil and lemon juice and zest, sprinkle with salt (Sea Salt is best)
Roast in the oven at 180c for about 25 minutes until the courgettes have turned golden and tender and the tomatoes are blistered.
If you are using Chorizo, slice and fry it on a pan then stir into your vegetables when they are done.
Serve and enjoy
