Vegetarian Cooking Without by Barbara Cousins

Author:Barbara Cousins [Cousins, Barbara]
Language: eng
Format: epub
ISBN: 9780007388356
Publisher: HarperCollins Publishers
Published: 2000-09-15T00:00:00+00:00

Roasted Courgette Salad

Serves 4

In this recipe, the soft texture and colour of roasted vegetables is contrasted by crunchy nuts, juicy red tomatoes and succulent black olives.

12 small courgettes (zucchini)

2 garlic cloves

1tbsp olive oil

10 cherry tomatoes

8 olives

15g/½oz/2tbsp pine nuts

2–3tbsp French Dressing, page 88

or Tomato French Dressing, page 89

1 Cut the courgettes (zucchini) into 1.5cm/¾ inch lengths and place in a bowl.

2 Crush the garlic cloves and add to the bowl along with the olive oil. Toss the courgette (zucchini) slices until evenly coated with the olive oil and garlic.

3 Place the courgette (zucchini) slices on a greased baking tray and bake in a preheated 200°C/400°F/gas mark 6 oven for approximately 15 minutes or until browning and lightly cooked but not too soft. Allow the courgettes (zucchini) to cool.

4 Place the courgettes (zucchini) in a bowl. Halve the cherry tomatoes and olives and add to the bowl. Toast the pine nuts in a medium oven or grill (broiler) and add along with the dressing. Mix well and serve.

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