Mediterranean Vegetables (serves 4)

Mediterranean Vegetables (serves 4)

I like the idea of ratatouille but am not overly keen on egg plant/aubergine. So, I decided to accompany my lamb chops with a tomato, zucchini/courgette and minced garlic mixture. It was very flavorful (and you could always bulk it up with a can of cannellini beans. Add at end of cooking). Use in-season tomatoes or else you will be left with bland vegetables. Delicious with lamb, chicken, beef, fish – well anything really – and if you don’t serve alongside meat or fish the recipe is vegetarian/vegan.


1 tbsp. extra virgin olive oil seasoned with salt and freshly ground pepper

1 large garlic clove – minced

3 medium size zucchini/courgettes –  sliced

6 oz cherry tomatoes – halved


Put seasoned olive oil and minced garlic in a large zip lock bag.

Add veg. and shake bag so veg. are covered in oil mixture.

Place veg. on a metal tray and cook in oven for around 30 minutes (turn veg. over at 15 minutes) until zucchini/courgettes are cooked through but not too tender and the tomatoes are weeping juices.

If you want to add cannellini beans, do so at this point and stir them in.











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