Marrow, leek and tomato bake

Marrow is a such an underrated vegetable, despite being healthy, cheap and versatile to use. This marrow, leek and tomato bake is so easy to make and it’s really tasty and nutritious. It can be served as a main vegan meal (with pasta, gnocchi or toast), or as a side dish with grilled fish and meat.

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

1 small marrow
1 small leek
1 handful of cherry tomatoes
2 Tbsp olive oil
Zest and juice of 1 lemon
1 clove of garlic minced
½ tsp chilli flakes optional
2 Tbsp pine nuts
2 handfuls of wild rocket leaves

Method

Preheat the oven to 180°C.
Cut the marrow in half (horizontally) then scoop out the seeds. Cut the flesh into 1cm half-moon pieces.
Cut the leek into 1cm slices.
Arrange the marrow pieces in a baking dish, scatter the leek and tomatoes around them.
Mix the oil with the garlic, lemon juice and zest. Add the chilli flakes, if used.
Pour this over the vegetables and season with salt and pepper.
Bake for about 20-25 minutes until soft and light brown.
Meanwhile, toast the pine nuts.
When the marrow is ready, take it out of the oven and transfer it to a big salad bowl. Fold in the rocket leaves then scatter the pine nuts on top.
Serve warm.