Oven-Baked Courgettes
Featured in the Vegetronic cookbook, this oven baked courgette recipe is enhanced with garlic, tomatoes and thyme. A tasty and simple vegetarian side dish idea!
Introduction
Alexis Gauthier gives us this scrummy vegetable side-dish, taken straight from his book Vegetronic.
Ingredients
800 g | ripe plum tomatoes |
3 tbsp | olive oil |
1 | garlic clove |
Salt | |
Black pepper | |
1 tbsp | sugar |
4 | sprigs fresh thyme (lemon thyme can also be used) |
600 g | courgettes (fattest you can find) |
2 tbsp | grated Parmesan |
Method
Preheat the oven to 120°C.
Remove the peduncle (inside stalks) of each tomato and wash them under very cold water for 20 seconds. Drain and dry. Cut them in 1/2cm-thick slices.
Put some olive oil in a large roasting tray and rub the garlic clove over it. Line slices of tomato in the dish and add salt, pepper, sugar and a little fresh thyme. Sprinkle on a bit of olive oil and put in the oven for 10 minutes.
After 10 minutes, open the oven door slightly – you can use a wooden spoon to prevent the door from closing fully. Let the tomatoes dehydrate and concentrate their taste for a further 30 minutes.
Meanwhile wash the courgettes and cut them into 1/2cm-thick slices. Put them in a vegetable bowl and toss in olive oil with salt and pepper.
When the tomatoes are ready, alternate them with the courgettes in a pot. Sprinkle over the Parmesan and the remaining thyme.
Put the oven to grill position and finish with a little grilling of the Parmesan and thyme tops. Serve very hot. You will be amazed by the smell of thyme, Parmesan and tomato gratin. So memorable!
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.