Roast courgette and tomato salad

Roast courgette and tomato salad


3 people made this

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

nakedjam Hampshire, England, UK

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.

See it on my blog

More on our site

Recently viewed

Reviews (0)

Write a review

Click on stars to rate