|Slow roasted courgettes with rosemary and olive oil|
|prepare the courgettes with salt, pepper, olive oil and sprigs of fresh rosemary|
Slow roasted courgettes with rosemary and olive oil
My recipe for slow roasted courgettes, flavoured with rosemary and olive oil is so quick and simple to prepare and a delicious way of using up a courgette glut that you may have at the end of the growing season. Feel free to play around with different herbs and spices. The clean, fresh flavour of courgette is a great base for adding your own favourite seasonings. I like to serve these as a side dish with roast meats or alongside simply cooked rice or couscous as a tasty vegetarian and vegan dish. They also make a delicious light lunch or supper dish served with crusty bread to mop up the juices. Any leftovers of this courgette recipe are also great served cold the next day.
recipe by Ema at De Tout Coeur Limousin
preparation time guide: less than 10 minutes
cooking time: approximately 30-60 minutes depending on courgette size
sprigs of rosemary
salt and pepper
preheat the oven to 160C/gas 3
wash the courgettes and slice in half lengthways. Cut diagonal/criss-cross lines through the courgette, being careful to not cut through to the skin
place to the courgettes in a baking dish, season with salt, pepper, a splash of olive oil and top with sprigs of rosemary
cook until the courgettes are soft and golden brown - the cooking time will depend on the size of the courgettes, but as a guide, for smaller courgettes about 30 minutes and large/marrow size courgettes will take up to 60 minutes.