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Dinner with Rukmini
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Mediterranean Courgettes Roasted with Olives, Feta and Tomatoes
Introduction from Rukmini Iyer
Courgettes can be unfairly maligned, but try this storecupboard dish and you’ll have new green-veg converts in your house. A bowl of lemony cous cous on the side makes for a lovely light dinner.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Put the courgette slices into a very large roasting tin in a single layer, then cover thickly with the feta cheese. Tip the sunblush tomatoes and olives over evenly, then scatter with the breadcrumbs and plenty of black pepper. Transfer to the oven and roast for 35 minutes.
Ten minutes before you’re ready to eat, prepare the cous cous, stirring through some lemon juice if you wish.
Serve the roasted courgettes with the cous cous alongside.
Note: If you’ve used sunblush tomatoes in olive oil, you don’t need to add any extra oil to the dish – there’s enough on the tomatoes. If you’re using dried tomatoes from a packet, mix a tablespoon of oil with the courgettes before adding the feta.
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From the book
The Green Roasting Tin
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