Ingredient:
750 g (1 ½ lb) courgettes, sliced
1 large red onion, thinly sliced
3 garlic cloves, crushed
4 tbsp olive oil, more if needed
125 g (4 oz) black olives, pitted
2 tsp fresh mixed herbs
1 tbsp capers
Black pepper
250 g (8 oz) cherry tomatoes, halved
1 tbsp shredded fresh basil
Method:
Put the courgettes, red onion, and garlic in an ovenproof dish, drizzle with 4 tbsp oil, and toss to mix.
Arrange the black olives on top of the vegetables, then sprinkle with the herbs and capers, and plenty of pepper.
Roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 25 minutes, then add the tomatoes, and roast for a further 20 minutes, checking occasionally to see if the surface is getting too dry. If it is, drizzle a little more olive oil over the vegetables.
Sprinkle the dish with the shredded fresh basil. Serve hot or cold.
750 g (1 ½ lb) courgettes, sliced
1 large red onion, thinly sliced
3 garlic cloves, crushed
4 tbsp olive oil, more if needed
125 g (4 oz) black olives, pitted
2 tsp fresh mixed herbs
1 tbsp capers
Black pepper
250 g (8 oz) cherry tomatoes, halved
1 tbsp shredded fresh basil
Method:
Put the courgettes, red onion, and garlic in an ovenproof dish, drizzle with 4 tbsp oil, and toss to mix.
Arrange the black olives on top of the vegetables, then sprinkle with the herbs and capers, and plenty of pepper.
Roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 25 minutes, then add the tomatoes, and roast for a further 20 minutes, checking occasionally to see if the surface is getting too dry. If it is, drizzle a little more olive oil over the vegetables.
Sprinkle the dish with the shredded fresh basil. Serve hot or cold.
