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.