Dinner this evening with tomatoes and courgettes from the garden were Courgette Boats. I cut a large courgette in half and cut out a triangle of flesh, brushed it with olive oil and sprinkled it with a teency bit of sea salt then placed in a roasting tray. At the other end of the roasting tray put in a few handfuls of cherry tomatoes and the flesh of the courgette cut into bite size pieces with a sliced yellow pepper. Drizzle with olive oil, add a clove of crushed garlic and a half teaspoon of chilli flakes. Roast in the oven for around 45 mins or until cooked. I left it to cool to eat cold as it’s still 30 degrees outside! Pile the tomatoes, flesh of the courgette and pepper onto the courgette boats, add mixed olives, a few capers, pine nuts and parmesan shavings - totally lush, great as a light supper or for lunch and a vegetarian hit!
Comments have been closed.