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Exotic mushroom, tomato and courgette bake

This exotic mushroom, tomato and courgette bake is an ideal side dish in a roast dinner-it goes well with poultry, beef and pork.  Alternatively, serve it as a vegan dish with rice, couscous, pasta or on a piece of toast.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion, Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small courgette
  • 2 medium ripe tomatoes
  • 1 handful small plum tomatoes
  • 200 g exotic mushroom mix
  • 2 cloves of garlic
  • 1 bunch spring onion
  • For the dressing:
  • 1 tsp dried marjoram
  • 1 Tbsp olive oil
  • 1 tsp chilli flakes
  • 1 Tbsp red wine vinegar
  • 1 pinch of sugar
  • Salt and pepper
  • 2 Tbsp chopped parsley leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes and courgette into chunks. Cut the spring onion and garlic into small bits.
  3. Scatter the mushrooms in a roasting dish, then the spring onion and garlic over the mushrooms.. Arrange the tomato chunks, small plum tomatoes and courgette on top.
  4. Mix the oil, marjoram, chilli flakes, vinegar and sugar in a small bowl.Season with salt and pepper to your liking. Drizzle the vegetable with this mixture.
  5. Bake for 10 minutes, then turn over the vegetables with a spoon. Bake for another 10 minutes or until until tender and golden.
  6. Serve warm, garnished with chopped parsley.