A nice quick and easy recipe, for a versatile side. I had it with roast lamb*, but it could equally go with any Mediterranean cooking.
Chilli and mint are a classic combination, and really compliment each other, and courgettes go with everything but ice cream as far as I’m concerned.
The recipe is almost verbatim from the Riverford Farm Cookbook, an inspiring collection of vegetable recipes from the farm I get a box of food from, most weeks. All their animals are well looked after, and all the veg is organic. It’s a touch more expensive, but you probably make the money back not driving to the supermarket. The fact you get a different mix every week keeps you learning and trying new things too!
PS- I’m not taking any bribes to say the above, but if anyone from Riverford reads this, I would quite like a big box of veggies and some pork…
- White wine vinegar
- Garlic oil
Lop the ends off the courgettes and cut them in half. Quarter them lengthways, and remove the seeds from the middle, as they go a bit grainy when cooked. Throw them into a oven dish, skin side up. Slice up a chilli into thin strips and scatter over. Season with salt and pepper. Drizzle over a little garlic oil and stick in the oven at 190c for 20 minutes, turning half way.
Chop up about 2 tablespoons worth of mint, and mix with a dash of white wine vinegar, just enough to make a pleasant mulch, like a mint sauce, but with added posh.
Once the courgettes are a little brown and slightly crisp at the edges, remove from the oven, plate up, and drizzle over the mint mixture. Crack over a little more pepper.
* If you click on this link, try adding about 20g of anchovies to the marinade. Works a treat!