When life gives you loads of courgettes you got to start thinking out of the box. This roasted courgette dish is a great side to any meal, great to bring to a BBQ or for lunch with a few slices of crusty bread.
The salsa is inspired by a recipe from @Ottolenghi but I added some extra parsley and mint in the mix and a freshly chopped ‘Sugar Rush Peach Pepper’ for extra flavour and zing. (Credit to @jonz_amsterdam for the tasty peppers!)
The rest of the salsa ingredients are pine nuts, cherry tomatoes, lemon zest lemon juice, fresh oregano, olive oil, pepper and salt. Just hope everything finely, roughly chop the pine nuts, give it a good mix and you’re good to go!
The courgette I roasted in the oven with some olive oil, pepper and salt. But you could also pan fry or grill it!
Roasted Courgette with a Lemon, Pine Nut & Tomato Herby Salsa
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 large courgettes, sliced diagonally into 2 cm thick slices.
- Olive oil
- Pepper & Salt
- The Salsa
- Zest of 1 lemon
- 1-2 tbsp juice of a lemon
- Small bunch fresh oregano, roughly chopped
- Small bunch fresh parsley, roughly chopped
- Small bunch fresh mint, roughly chopped
- 2 - 3 tbsp pine nuts, lightly toasted
- 3 tbsp olive oil
- Pepper and salt for seasoning
Instructions
Preheat the oven to 220°C and line a baking tray with baking paper.
Divide the courgettes in 1 layer onto the baking tray without overlapping (otherwise they'll steam instead of roast).
Brush both sides of the courgettes with olive oil and season well with pepper and salt.
Place in the oven and bake for 35 minutes until golden brown and cooked through.
Toast your pine nuts in a dry frying pan until just starting to colour then set aside in a bowl to cool.
To the pine nuts add the lemon zest, 1 tbsp lemon juice, 2 tablespoons olive oil and pepper and salt. Taste and adjust with any of the ingredients to your liking.
When ready to serve add the fresh herbs into the salsa and mix well.
Divide the courgette onto a large plate and spoon over the salsa.
