Courgette antipasti

    55 min

    A simple recipe for a classic Italian appetiser with courgettes and lots of garlic. Serve with crusty bread.

    8 people made this

    Serves: 4 

    • 1 large courgette
    • 4 garlic cloves, minced
    • 2 to 3 tablespoons olive oil
    • salt and pepper, to taste
    • 1 to 2 tablespoons red wine vinegar

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. Cut off the ends of the courgette and quarter lengthways. Coarsely chop into pieces. Each piece should have some skin attached.
    3. Place courgette in a large bowl, add garlic, olive oil and salt and pepper to taste. Toss and spread out in a deep baking dish. Add a few tablespoons of water.
    4. Roast in the preheated oven, until courgettes are soft and lightly browned (about 10 minutes).
    5. Take out off the oven and drizzle hot courgette with vinegar. Allow to cool to room temperature then chill in the fridge. The courgettes will keep for a few days in a sealed container in the fridge. Take out 15 to 20 minutes before serving to take the chill off.

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