Roast courgette and tomato salad

    1 hour

    A warm autumn salad of roasted courgette and tomato, seasoned with thyme and tossed with crispy Parmesan and fresh rocket.


    Hampshire, England, UK
    3 people made this

    Serves: 4 

    • 2 to 4 courgettes, sliced lenghways
    • 6 to 8 small tomatoes, sliced in half
    • 3/4 tablespoon rapeseed oil
    • 1 tablespoon chopped fresh thyme
    • salt and pepper to taste
    • 1 handful shaved Parmesan cheese
    • 1 handful salad leaves, such as rocket, beetroot leaves, spinach
    • Naked Jam® red onion marmalade

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Brush the courgettes and tomatoes with oil and season with thyme, salt and pepper.
    2. Bake in a 180 C / Gas 4 oven for about 40 minutes until the courgettes start to sizzle and the tomatoes have started to soften.
    3. Add the cheese and cook for a few minutes more and the cheese has melted and almost formed a crust.
    4. Toss the salad leaves into a dish, then add the cooked courgette and tomatoes. Drizzle any warmed oil from the pan onto the salad and serve with red onion marmalade.

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