Baked courgette with chilli

When I make roast dinner I always use the other shelf in the oven to bake or roast some vegetables. These I either serve with the roast meat or put aside for other meals. One of my favourite veggies to roast is courgette (Zucchini)which is healthy, easy to cook and versatile to use (in pasta, sandwiches, salads, vegetarian dishes etc). I made this baked courgette with chilli using dried oregano, but depending on your main dish, you can use fresh thyme, rosemary or tarragon too.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

I medium courgette
2 garlic cloves
1 long red chilli
2 Tbsp olive oil
1 tsp dried oregano or chopped thyme, rosemary
Salt and pepper
To serve: squeeze of lemon juice

Method

Preheat the oven to 190°C.
Cut the courgette in half, then each halves into three vertical slices. Put these onto a baking tray.
Peel the garlic and smash them lightly with a meat tenderiser, then rub the garlic into the courgette.
Mix the oil with the herbs and some salt &pepper. Brush the courgette pieces on both sides with the herby oil.
Cut the chilli in half and place these between the courgette pieces, together with the garlic cloves. Pour over any remaining oil.
Bake for 20 minutes until golden.
Serve warm or transfer them to a jar for later use.